Mushroom And Barley Chowder - cooking recipe

Ingredients

1 medium onion, chopped
1/4 c. butter
3 carrots, scraped and chopped
1 c. diced celery
2 potatoes, peeled and diced
1 lb. fresh mushrooms, sliced
2 Tbsp. chopped fresh parsley
1/2 c. pearl barley
2 (10 1/2 oz.) cans beef broth, diluted
1 tsp. salt

Preparation

Saute onion in butter in a large Dutch oven until tender.
Add remaining ingredients, stirring well.
Cover and simmer 1 1/2 hours or until vegetables and barley are tender.
Yields about 2 quarts.