Mushroom Barley Soup     Serves 4 - 6  
 

• 6  Cups beef broth
• 1  Cup water
• 2  Scallions with green, chopped
• 2  Fresh Portabello mushrooms, sliced
• 2  Button mushrooms, sliced
• 2  Tablespoons olive oil
• 1  Carrot, diced
• ½  Cup celery, sliced
• 3  Ounces raw barley
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Bay leaf
• ½  Teaspoon dry sage
• Salt and Freshly Ground Black Pepper

 
   
 
 
     1. Heat the olive oil in a sauce pan. Add the onion and sauté  until transparent.
         Add the mushrooms and sauté until limp  and the water evaporates.
 
     2. In a large pot, bring the beef broth and water to a boil. Add the mushroom and
         scallion mixture, carrot, celery, barley, parsley, sage, bay leaf, salt and black
         pepper. Return to a boil. 
 
     3. Lower the flame and simmer for 45 minutes or until barley is tender.
 
 
 
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