Barley Soup
1 T olive oil
opt: 1/2 lb cubed beef or chicken
1 large onion, chopped
1 stalk celery, chopped
1 carrot, sliced
1 clove garlic, minced
1 pound sliced fresh mushrooms
3/4 cup barley
opt: 2 T tomato paste
6 cups broth - chicken, beef or combo
salt and pepper to taste
If using meat, sear in oil until browned, remove from pan and set aside.
Saute onion, celery and carrot in oil until soft, add garlic, cook 30 seconds more.
Add mushrooms, cook until softened.
Stir in barley, cook for a few minutes.
Add optional tomato paste, stir until veggies and barley are coated.
Add broth, bring to a boil. Reduce heat to a simmer, cover and cook about 50 minutes, or until barley is tender.
Return meat or optional stir-ins to pot, cook until heated through.
Season to taste.
4 servings
Optional add-ins:
1 can white beans, drained
pinch of thyme
diced tomatoes
spinach
parsley and parmesan for garnish