Mushroom Barley Soup (Ww)

• 3/4 cup pearl barley
• 1 tablespoon olive oil
• 4 onions, chopped
• 2 celery ribs, chopped
• 1 1/2 lbs mushrooms, sliced
• 4 cups low sodium beef broth
• 3 carrots, sliced
• 2 tablespoons tomato paste (no salt added)
• 1/2 teaspoon salt
• fresh ground pepper
• fresh minced parsley

1. 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.
2. In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning).
3. Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil.
4. Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes.
5. Stir in salt and pepper garnish with parsley and serve.

pearl barley, olive oil, onions, celery, mushrooms, beef broth, carrots, tomato paste, salt, fresh ground pepper, parsley

Taken from www.food.com/recipe/mushroom-barley-soup-ww-243003 (may not work)