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Recipes - Mushroom Barley Soup

Recipe Name

Mushroom Barley Soup

Submitted by

MsJena

Recipe Description

Weight Watchers Recipe

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	16	Cook Time (minutes)	65	Ready In (minutes)	81

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	olive oil
2	medium (2-1/2" dia)	Onion, chopped
3	small (5-1/2" long)	carrot,chopped
3	stalks medium (7-1/2" - 8" long)	celery, raw, chopped
4	fliud ounces	white wine
4	fliud ounces	white wine
9	cups	broth, Beef
1/3	cup	Barley
2	slices	Mushrooms, Sliced-package 8oz
1/2	cup	parsley, minced fresh
1/8	teaspoon	black pepper

Steps

Sequence	Step

1	Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the onions, carrots, and celery. Sauté until wilted, about 5 minutes. Add the wine; simmer until the liquid is reduced by one-fourth. Add the broth; bring to a steady simmer. Stir in the barley; cover and cook, stirring occasionally, until the barley is tender, about 45 minutes. Meanwhile, clean and trim the mushrooms; separate the stems from the caps. Chop the stems and one-third of the caps; slice the remaining caps. Transfer 1 1⁄2 cups of the vegetables and barley and 1⁄2 cup of the liquid to a food processor; puree. Return the mixture to the saucepan. Add the mushrooms, parsley, and pepper; stir and bring to a gentle boil. Simmer, covered, until the mushrooms are cooked, 15 minutes. Garnish with the additional parsley, if using. Yields 1 1/2 cups per serving.

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