about 2 quarts
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1 medium onion, chopped
1/4 cup butter or margarine
3 carrots, scraped and chopped
1 cup diced celery
2 potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1/2 cup barley
2 tablespoons chopped fresh parsley
2 (10 1/2-ounce) cans beef broth, diluted
1 teaspoon salt
Sauté onion in butter in a large Dutch oven until tender. Add remaining ingredients, stirring well. Cover and simmer 1 1/2 hours or until vegetables and barley are tender.
Serve chowder hot in individual bowls.