Mushroom Barley Soup Source: Taste of Homes Course: Soups/Stews Cuisine: American Food Group: Beef Serves: 11 |
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Ingredients
| 1 1/2 pound(s) boneless beef chuck,cut into 3/4 inch cubes |
| 1 tablespoon(s) vegetable oil |
| 2 cup(s) finely chopped onions |
| 1 cup(s) diced carrots |
| 1/2 cup(s) sliced celery |
| 1 pound(s) fresh mushrooms,sliced |
| 2 clove(s) garlic,minced |
| 1/2 teaspoon(s) dried thyme |
| 1 can(s) (14-1/2 oz)beef broth |
| 1 can(s) (14-1/2oz)chicken broth |
| 2 cup(s) water |
| 1/2 cup(s) medium pearl barley |
| 1 teaspoon(s) salt (optional) |
| 1/2 teaspoon(s) pepper |
| 3 tablespoon(s) chopped fresh parsley |
Instructions
In a Dutch oven or soup kettle, brown meat on all sides in oil. Remove meat with a slotted spoon and set aside.
Cook onions,carrots and celery in drippings over medium heat until tender, about 5 minutes, stirring occasionally. Add the mushrooms,garlic and thyme;cook and stir for 3 minutes. Add the broths,water,barley,salt if desired and pepper.
Return meat to pan;bring to a boil. Reduce heat;cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield:about 11 servings (2-3/4 quarts). |
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