Mushroom Barley Soup - cooking recipe

Ingredients

1 lb. fresh mushrooms, rinsed and drained
6 Tbsp. butter or margarine
1 c. finely chopped onion
1 clove garlic, finely chopped
2 (10 3/4 oz. size) cans condensed beef broth
5 soup cans water
3 Tbsp. tomato paste or ketchup
3/4 tsp. salt
few twists freshly ground black pepper
1 bay leaf
1/2 c. barley
1/4 c. freshly chopped parsley
1 1/2 c. sliced celery (and leaves)
1 1/2 c. sliced carrots
4 Tbsp. dry sherry

Preparation

Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside.
In a kettle, melt 4 tablespoons butter.
Add the chopped mushrooms along with onion and garlic.
Saute 5 minutes.
Stir in broth, water, tomato paste, salt, black pepper and bay leaf.
Heat to boiling.
Stir in barley.
Reduce heat.
Cover and simmer 1 hour.
Add parsley, celery and carrots.
Cook, covered, about 30 minutes longer or until vegetables and barley are tender.
In medium skillet, melt remaining 2 tablespoons butter. Add the reserved sliced mushrooms and saute 5 minutes.
Add to soup along with sherry.
Remove bay leaf and serve.