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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushroom, Hamburg and Barley Soup Recipe

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This recipe for Mushroom, Hamburg and Barley Soup is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. Olive oil
1 lb, hamburger (80/20)
1 large onion, diced
2 stalks celery, chopped
1-1/2 lbs. mushrooms, sliced
1-1/2 qt. beef broth
1 c. barley
2 carrots, sliced
1 t. sea salt and black pepper
1/2 c. parsley, chopped
1 (6 oz.) can of tomato paste
Directions:
Directions:
Heat oil in a large skillet or Dutch oven. Brown hamburger and drain excess fat, add onion and celery, cook until tender. Add mushrooms and cook 5 more minutes. Add broth and bring to a boil. Add barley, carrots and tomato paste, reduce heat and simmer 30 minutes. Season and add parsley.
Let stand 30 minutes and reheat before serving.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes/ 1 1/2 hours total
Personal Notes:
Personal Notes:
I like to make this soup for our "bring a soup to work lunches". It usually wins the taste tests. I often use hot spices and other veggies to vary the final taste to suit my mood.

 

 

 

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