Barley Soup

  • ½ c. pearled barley
  • 1 ¼ c. water
  • 2 T. olive oil
  • ½ c. sliced onions
  • ½ c. sliced carrots
  • ½ c. sliced celery
  • 1 plump garlic clove, minced
  • ½ c. sliced mushrooms
  • ¼ t. smoked paprika
  • 2 c. stock or broth
  • Salt and pepper to taste

Cook barley in water according to directions (will take about 45 minutes). 

Film heavy skillet with olive oil and add all vegetables except mushrooms. Saute over high heat for about 7 minutes. Add mushrooms and paprika and saute about 3 minutes more. 

Add broth and bring to simmer. When vegetables are mostly tender, add barley, more stock if necessary and heat gently. Adjust seasonings and serve with crusty bread to soak up the juices. 

This recipe lends itself well to adding leftover cooked chicken, sausage or stew beef.