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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- 3 (13 3/4 oz.) cans beef broth
- 1/2 c. uncooked barley
- 5 peppercorns
- 1/4 c. butter
- 1/2 c. minced onion
- 1/2 c. minced celery
- 2 c. sliced mushrooms
- 1 c. coarsely grated carrots
- 1 Tbsp. chopped parsley
- 2 Tbsp. flour
- 1/4 c. dry sherry
Method
- In large saucepan over medium heat, bring broth to simmer.
- Add barley and peppercorns.
- Cover and cook for 30 minutes.
- Meanwhile, melt butter in medium pan and saute onion and celery 5 minutes. Add mushrooms and saute for 5 minutes longer.
- When barley is almost done, add mushroom mixture and carrots and simmer until done.
- Mix sherry and flour.
- Stir into soup.
- Cook 15 minutes and adjust seasoning.
- Before serving, sprinkle with parsley.
