• 1233977345minutes
  • 133calories

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Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) pearl barley 8 cup(s) water 2 tablespoon(s) olive oil 3 stalk(s) celery , cut into 1/4-inch thick slices 1 large (12 ounces) onion , chopped 1 1/2 pound(s) mushrooms , trimmed and thickly sliced 2 tablespoon(s) tomato paste 5 carrots , peeled and each cut lengthwise in half, then crosswise into 1/4-inch slices 2 can(s) (14 1/2 ounce each) beef broth 1/4 cup(s) dry sherry 1 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, combine barley and 4 cups water; heat to boiling over high heat. Reduce heat; cover and simmer 30 minutes. Drain. Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add celery and onion; cook, stirring, until golden, about 10 minutes. Increase heat to high; add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned, 10 to 12 minutes. Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add barley, carrots, broth, sherry, salt, and remaining 4 cups water; heat to boiling. Reduce heat; cover and simmer until carrots and barley are tender, 20 to 25 minutes. Makes about 12 cups or 10 first-course servings. Nutritional information is based on one serving.


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