2 medium, chopped
3 medium, chopped
3 rib(s), medium, chopped
Canned beef broth
9 cup(s), low sodium
Uncooked pearl barley
⅓ cup(s), pearl variety
20 oz, packaged
½ cup(s), flat-leaf, fresh, minced
⅛ tsp, freshly ground, or to taste
3 Tbsp, flat-leaf, fresh, minced (optional)
- Heat large nonstick saucepan or Dutch oven over medium-high. Add oil and swirl to coat pan. Add onions, carrots, and celery and cook, stirring constantly, until softened, about 5 minutes. Add wine and simmer, stirring occasionally, until liquid is reduced by one-fourth, about 3 minutes. Add broth and bring to simmer. Stir in barley. Cover and cook, stirring occasionally, until barley is tender, about 45 minutes.
- Meanwhile, clean and trim mushrooms. Separate stems of mushrooms from caps, then chop stems and slice caps.
- Transfer 1½ cups cooked vegetables and barley plus ½ cup liquid to food processor. Purée until smooth. Return mixture to saucepan and stir.
- Stir in mushrooms, ½ cup parsley, and black pepper and bring to gentle boil. Cover and simmer until mushrooms are cooked, 15 minutes. Garnish with remaining 3 tbsp parsley (if using).Yields 1½ cups per serving.
- Serving size: 1 1/2 cups