MUSHROOM AND BARLEY NATURALLY NUTRITIOUS AND OH OH SO SO FLAVORFUL. ENJOY DAN

MUSHROOM-BARLEY SOUP by CHEF DAN:


serves 30-40



INGREDIENTS:



36 cups beef stock

4 cups barley, browned in a dry frying pan

10 onions, chopped

6 celery ribs, chopped

5 pounds sliced fresh mushrooms

1 tablespoon olive oil

8 carrots, sliced

1 5 pound can tomato paste

3 cups minced parsley

S&P to taste



DIRECTIONS:



1.In a stock pot, bring stock, tomato sauce, and browned barley to a boil.

2.Reduce heat.

3.Cover and simmer for about 30 minutes.

4.In a large skillet, over medium-high heat, sauté onions and celery in oil for about 5-8 minutes.

5.Add mushrooms; cook and stir for 5-8 minutes.

6.Add the onion, mushroom mixture to stock pot.

7.Bring to boil over medium-heat.

8.Reduce heat; cover and simmer for 30 minutes, stirring occasionally.

9.Stir in S&P if necessary.

10.Sprinkle with fresh parsley.

ENJOY DAN: hallelujah