Ingredients
4 cups water3/4 cup uncooked medium pearl barley4 medium onions, chopped2 celery ribs, chopped1 tablespoon olive oil1-1/2 pounds sliced fresh mushrooms6 cups reduced-sodium beef broth or vegetable broth2 cups sliced carrots1 can (6 ounces) tomato paste1/2 teaspoon salt1/4 teaspoon pepper1/2 cup minced fresh parsley
Preparation
In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.
