Mushroom Barley Soup

• 1 lb. fresh mushrooms, rinsed and drained
• 6 Tbsp. butter or margarine
• 1 c. finely chopped onion
• 1 clove garlic, finely chopped
• 2 (10 3/4 oz. size) cans condensed beef broth
• 5 soup cans water
• 3 Tbsp. tomato paste or ketchup
• 3/4 tsp. salt
• few twists freshly ground black pepper
• 1 bay leaf
• 1/2 c. barley
• 1/4 c. freshly chopped parsley
• 1 1/2 c. sliced celery (and leaves)
• 1 1/2 c. sliced carrots
• 4 Tbsp. dry sherry

1. Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside.
2. In a kettle, melt 4 tablespoons butter.
3. Add the chopped mushrooms along with onion and garlic.
4. Saute 5 minutes.
5. Stir in broth, water, tomato paste, salt, black pepper and bay leaf.
6. Heat to boiling.
7. Stir in barley.
8. Reduce heat.
9. Cover and simmer 1 hour.
10. Add parsley, celery and carrots.
11. Cook, covered, about 30 minutes longer or until vegetables and barley are tender.
12. In medium skillet, melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes.
13. Add to soup along with sherry.
14. Remove bay leaf and serve.

fresh mushrooms, butter, onion, clove garlic, condensed beef broth, water, tomato paste, salt, ground black pepper, bay leaf, barley, freshly chopped parsley, celery, carrots, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675760 (may not work)