Mushrooms and Barley Soup
Serves: 4-6
  • 1 tbsp butter, unsalted
  • 1 cup celery, sliced
  • ½ medium onion, chopped
  • 1 cup carrots, sliced
  • ½ lb (230g) fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 4 cups low sodium beef broth (or fat-free vegetable broth)
  • 3 tbsp tomato paste
  • ⅓ cup quick cooking barley
  • 2-3 tbsp fresh italian parsley, chopped
  1. In a decent size skillet, add some vegetable oil and fry those mushrooms along with the garlic until you are satisfied with the result. I usually like them well cooked.
  2. In a large pot melt butter over medium heat then add celery, carrots and onion, cook and stir for 5 minutes. Add mushrooms and garlic; cook and stir for another 5 minutes.
  3. Stir in broth and 2 cups of water, tomato paste, salt and pepper to taste; bring to boiling. Stir in your barley and reduce heat to low; cover and simmer for 30 minutes or until barley is tender.
  4. Add parsley and serve hot.
Recipe by CookingGlory at