Name: Low 'N Slow Mushroom Barley Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Pearl barley - ¼ cup; Boiling water - 1 cup; Canola oil - 2 tablespoons; Onion, finely chopped - 1; Celery, finely chopped - 1 stalk; Carrot, finely chopped - 1; White mushrooms, halved if large - 6 cups; Garlic, minced - 3 cloves; Tomato paste - 1 tablespoon; Beef stock - 6 cups; Dried oregano - 1 teaspoon; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Worcestershire sauce - 1 tablespoon

Ingredients for - Low 'N Slow Mushroom Barley Soup

1. Pearl barley ¼ cup

2. Boiling water 1 cup

3. Canola oil 2 tablespoons

4. Onion, finely chopped 1

5. Celery, finely chopped 1 stalk

6. Carrot, finely chopped 1

7. White mushrooms, halved if large 6 cups

8. Garlic, minced 3 cloves

9. Tomato paste 1 tablespoon

10. Beef stock 6 cups

11. Dried oregano 1 teaspoon

12. Salt ½ teaspoon

13. Freshly ground black pepper ½ teaspoon

14. Worcestershire sauce 1 tablespoon

How to cook deliciously - Low 'N Slow Mushroom Barley Soup

1 . Stage

Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.

2 . Stage

Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.

3 . Stage

Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.

4 . Stage

Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.

5 . Stage

Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.

6 . Stage

Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.