Mushroom-Barley Soup

I made this for the first time today and it was delicious! This soup reminds me of my good friend Sabrina Daisley who would make a similar soup that I adored. I hope you enjoy it as much as I do.

  • 1 tbsp unsalted butter
  • 1.5 cups sliced celery
  • 1.5 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 lb sliced fresh mushrooms
  • 2-3 garlic cloves, minced
  • 4 cups low-sodium, fat-free vegetable broth or beef broth
  • 3 tbsp tomato paste
  • 3/4 cup quick-cooking barley
  • 3 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In a large heavy-bottomed pot melt butter over medium heat. Add celery, carrots and onion; cook and stir 3 minutes. Add mushrooms and garlic; cook and stir 3 minutes.
  2. Stir in broth, 1 cup water, tomato paste, and salt and pepper to taste; bring to boiling. Stir in barley. Reduce heat to low; cover and simmer 30 minutes or until barley is tender. Stir in parsley, and serve.

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