Mushroom Barley Soup Ww Food

MUSHROOM BARLEY SOUP (WW)

Steps:

• In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked.
• In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning).
• Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil.
• Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes.
• Stir in salt and pepper garnish with parsley and serve.

MOTHER'S MUSHROOM BARLEY SOUP

Steps:

• In heavy 3-quart saucepan cook mushrooms, onions, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring occasionally.
• Add remaining ingredients. Bring to a boil; reduce heat.
• Cover; simmer 15-20 minutes or until barley is tender.

MOOSEWOOD MUSHROOM BARLEY SOUP!

Steps:

• Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
• Add remaining stock or water, tamari and sherry.
• Saute onions and garlic in butter.
• When they soften, add mushrooms and 1/2 tsp salt.
• When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
• Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
• Taste to correct seasoning.