Hearty Vegetable Soup Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Hearty Vegetable Soup Recipe.....you'll find more recipes like this in our Recipe pages

Hearty Vegetable Soups

Chock-full of chunky vegetables and greens, as well as beans and grains, these-long simmered soups nourish body and soul. They're extremely simple, but substantial enough for supper, and so hearty, in fact, that you'll never miss the meat. There's a secret to thickening some of these soups: Puree a small amount of the soup, and then stir it back in

Mushroom Barley Soup
Makes 6 first-course servings
3/4 cup	pearl barley
1 1/2 lbs	mushrooms
5	medium carrots
2 tbsp	olive oil
3	medium celery stalks, sliced
1	large onion, coarsely chopped
2 tbsp	tomato paste
28 oz	beef broth
1/4 cup	dry sherry
-	fresh oregano leaves for garnish

-	In 3 quart saucepan, heat barley and 4 cups water to boiling over high heat
-	Reduce heat to low
-	Cover, simmer 30 minutes
-	Drain

-	Meanwhile, cut mushrooms into thick slices
-	Cut carrots lengthwise in half, then crosswise into 1/4 inch thick slices

-	In 5 quart Dutch oven, heat olive oil over medium high heat
-	Add celery and onion and cook, stirring occasionally, 8 to 10 minutes, until golden brown
-	Increase heat to high
-	Add sliced mushrooms and cook, stirring 10 to 12 minutes, until all liquid evaporates, and mushrooms are lightly browned

-	Reduce heat to medium high
-	Stir in tomato paste and cook, stirring, 2 minutes
-	Add beef broth, carrots, sherry, barley, and 4 cups water
-	Heat to boiling over high heat
-	reduce heat to low, cover and simmer 20 to 25 minutes, until carrots and barley are tender

-	Garnish and serve hot, with crusty bread

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