Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 quarts low sodium beef broth
2 oz. dried porcini or morel mushrooms
1/2 cup pearl barley
2 tablespoons oil
1 large onion	Peeled, washed, and chopped
2 stalks celery	Washed and diced
2 large carrots	Peeled, washed, and sliced
1 large parsnip	Peeled, washed, and sliced
8 oz. slice fresh white mushrooms	Washed
1 6 oz. can tomato paste
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a small pot, bring 1 cup of the broth to a boil.
2	Put the dried mushrooms in a bowl and pour the hot broth over the mushrooms.
3	Let them soak for 20 minutes.
4	Meanwhile in a large pot, heat oil over medium heat.
5	Add the onion and sauté until softened.
6	Add celery, carrots, and parsnips and cook about 3 minutes stirring frequently.
7	Add the remaining stock and barley.
8	Bring to boil.
9	Add both the mushrooms, tomato paste, bay leaves, basil, thyme, and oregano.
10	Cover and let simmer for 1 hour.	Cook until internal temperature reaches 135°F.
11	Season with salt and pepper.	X