Mushroom Barley Soup - cooking recipe

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

Preparation

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.