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MUSHROOM BARLEY SOUP 1 lb. fresh mushrooms, rinsed 1 clove garlic, chopped 5 soup cans water 3 Tbsp. ketchup 1 bay leaf 1/4 c. chopped parsley 1 1/2 c. sliced carrots 1 pt. sour cream 6 Tbsp. butter or margarine 1 c. finely chopped onions 2 cans (10 3/4 oz.) condensed beef broth salt and pepper to taste 1/2 c. barley 1 1/2 c. sliced celery 4 Tbsp. dry sherry Slice mushrooms and set aside 1/2 pound. In large saucepan, melt 4 tablespoons butter. Add the sliced mushrooms along with onion and garlic; saute 5 minutes. Stir in broth, water, tomato paste, salt, pepper and bay leaf. Heat to boiling. Stir in barley, reduce heat; cover and simmer 1 hour. Add parsley, celery and carrots; cook, covered, about 30 minutes longer or until vegetables and barley are tender. In medium skillet, melt remaining 2 tablespoons butter. Add the reserved mushrooms and saute 5 minutes. Add to soup along with sherry. Ladle into large soup bowls and serve with a dollop of sour cream. Makes 2 quarts. Makes 10 to 12 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |