Mushroom Barley Soup

October 27, 2010 at 2:54 pm Leave a comment

1/2 cup uncooked barley
8 ounces fresh mushrooms, any variety, sliced
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 cloves garlic, minced
4 cups stock (chicken, beef; well seasoned water or vegetable for a vegan version)
2 tablespoons tomato paste
1 tablespoon oil

Add oil to large soup pot
add mushrooms and brown
add onions, carrots and celery and cook until translucent
add garlic
add tomato paste
stir well and add stock
add barley
salt, pepper, and season to taste
cover and cook for 45 minutes

For a heartier version toss in some left over meat

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Entry filed under: For One or Two, Main Course, Sides & Salads, Vegetarian. Tags: , , .

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