THE EARTHY SOUP IS HEARTY AND AWESOME. THE LIQUID SMOKE GIVES THE SOUP A STRONG MEATY FLAVOR. ENJOY DAN

MUSHROOM, BARLEY AND PASTA SOUP by CHEF DAN:


serves 30-40



INGREDIENTS:



36 cups beef stock

2 tablespoons olive oil

8 onion, finely chopped

8 garlic cloves, minced

5 pounds fresh mushrooms, sliced

4 cups barley, toasted in dry frying pan about 66-8 minutes

1 6 pound can of diced tomatoes

1/4- cup liquid smoke

1/4- cup sage

4 cups pasta shells

S&P per taste



DIRECTIONS:



1.In stock pot, heat oil over medium-high heat.

2.Add onion and garlic and cook, stirring frequently, about 6-8 minutes.

3.Stir in mushrooms and cook 3 minutes.

4.Stir in tomatoes , toasted barley, liquid smoke,and sage

5.Add beef broth and bring to a boil.

6.Reduce heat and simmer, covered for about 1 hour.

7.Bring to a boil and stir in pasta.

8.Lower heat to medium-low and cook for about 30 minutes.



ENJOY DAN: hallelujah