Mushroom Barley Soup Soups Cook time: 1 Hr 30 Min Prep time: 15 Min Serves: 8 Ingredients 1 lb fresh mushrooms sliced 6 Tbsp butter 1 c chopped onion 1 clove garlic, chopped 2 cans beef broth (10 oz) 5 soup cans water 3 Tbsp tomato paste or ketchup 3/4 tsp salt fresh ground pepper to taste 1 bay leaf 1/2 c barley 1/4 c chopped parsley 1 1/2 c sliced celery and leaves 1 1/2 c sliced carrots 4 Tbsp sherry Directions 1. Slice mushrooms. Set aside half of mushrooms. 2. In large pot, melt 4 Tbsp butter. Add one half mushrooms, onion, garlic. Saute 5 minutes. 3. Stir in broth, water, tomato paste, salt, pepper, and bay leaf. Heat to boiling. Stir in barley. Reduce heat, cover and simmer 1 hour. 4. Add parsley, celery and carrots, cook covered about 30 minutes longer until vegetables and barley are tender. 5. In medium skillet, melt remaining 2 Tbsp butter. Add remaining mushrooms. Saute 5 minutes. Add to soup along with sherry.