Mushroom-Barley Soup
Cook the barley ahead of time, if possible. It's easier.
1/2 c. pearl barley
3 c. water
Combine these, bring to a boil, reduce heat. Cover and simmer 30 minutes. Drain.
1 Tbs. oil
2 stalks celery, cut into 1/4 inch slices
1 onion (9 oz.) chopped
1 lb. mushrooms, trimmed and thickly sliced
1 1/2 Tbs. tomato paste
3 carrots, peeled, cut in half lengthwise, then crosswise in 1/4 inch slices
1 1/2 cans beef broth
3 Tbs. dry sherry
1 tsp. salt
3 c. water
In 5-quart Dutch oven, heat oil over medium-high heat. Add celery and onion, 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 or 12 minutes.
Reduce heat to medium-high; add tomato paste and cook, stirring, 2 minutes. Add barley, carrots, broth, sherry, salt, and remaining 3 cups of water; heat to boiling. Reduce heat; cover and simmer until carrots and barley are tender, 20 to 25 minutes. Taste and add more salt as needed.
Note: From the New Good Housekeeping Cookbook, but reduced in quantity. Freezes well.