Easy Mushroom Barley Soup

Recipe courtesy of melbride2005

• 4 cups water
• 3/4 cup uncooked pearl barley
• 4 medium onions, chopped
• 2 celery ribs, chopped
• 1 tablespoon olive oil
• 1 1/2 pounds sliced fresh mushrooms
• 6 cups reduced-sodium beef broth or vegetable broth
• 2 cups sliced carrots
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup minced fresh parsley

1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.)
2. Meanwhile, in a soup kettle or Dutch oven, sauté onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture.
3. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.