Barley Vegetable Soup

Name: Barley Vegetable Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 11 cups, 11 serving(s)
Ingredients: 2 tablespoons butter; 1/2 lb mushroom, quartered; 1 large onion, sliced; 7 cups water; 1/4 cup dry sherry; 1/3 cup barley; 3 ounces tomato paste; 4 beef bouillon cubes; 1/2 teaspoon thyme, crushed; 1/4 teaspoon basil, crushed; 1/4 teaspoon pepper; 2 medium zucchini, cut into 3/4-inch chunks; 9 ounces frozen green beans

Submitted by suttercm

"Very good, winter's day soup"

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Ready In:: 1hr 25mins
Ingredients:: 13
Yields:: 11 cups
Serves:: 11

ingredients

2 tablespoons butter
¹⁄₂ lb mushroom, quartered
1 large onion, sliced
7 cups water
¹⁄₄ cup dry sherry
¹⁄₃ cup barley
3 ounces tomato paste
4 beef bouillon cubes
¹⁄₂ teaspoon thyme, crushed
¹⁄₄ teaspoon basil, crushed
¹⁄₄ teaspoon pepper
2 medium zucchini, cut into 3/4-inch chunks
9 ounces frozen green beans

directions

In a large sauce pot, melt butter over medium high heat. Add mushrooms and onion. Cook, stirring often until vegetables are tender, about 7 minutes.
Add water, sherry, barley, tomato paste, boullion, salt, thyme, basil and pepper. Bring to boil. Reduce heat to low, cover and simmer, stirring occasionally, 50 minutes or until barley is almost tender.
Add zucchini, cover and cook 10 minutes. Stir in green beans, cover and simmer 10 minutes.