Ingredients:
4 cups water
3/4 cup uncooked medium pearl barley
4 medium onions, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 1/2 lbs sliced fresh mushrooms
6 cups vegetable broth or 6 cups beef broth
2 cups sliced carrots
1 (6 ounce) cans tomato paste
salt and pepper
1/2 cup minced fresh parsley
Directions:
In a large sauce pan, 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 olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
Stir in 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 to taste and sprinkle with parsley.
Servings: 8-10
Time preparation: 30 min.
Time total: 60 min.