• 4 cups water
  • 3/4 cup uncooked pearl barley
  • 4 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon olive oil
  • 1 1/2 pounds sliced fresh mushrooms
  • 6 cups reduced-sodium beef broth or vegetable broth
  • 2 cups sliced carrots
  • 1 (6 ounce) can tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup minced fresh parsley


In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)

Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.

Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.