Mushroom-Barley Soup

Prep Time: 10 mins Cook Time: 40 mins Servings: 4 servings Source:

Ingredients

6 cups defatted beef stock or low-sodium broth

1 carrot, thinly sliced

1 celery rib, thinly sliced

1 small onion, finely chopped

3/4 pound cremini or white button mushrooms, thinly sliced

1/2 cup barley

Kosher salt

Freshly ground black pepper

Flat-leaf parsley leaves, for garnish

Directions

In a large saucepan, combine the beef stock with the carrot, celery, onion, mushrooms, and barley and season with salt and pepper. Bring to a boil, cover partially, and cook over moderately low heat until the barley and vegetables are tender, 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls, garnish with parsley, and serve.

Originally appeared: November 2010