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Beef barley soup

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Ingredients/Components

dried mushrooms - 12 oz
boiling water - 1 c
large onion, chopped - 1 item
cloves garlic, finely chopped - 2 item
vegetable oil - 1 Tbsp
piece thinly sliced beef round about 1/4-inch thick, cut into 2-inch long pieces - 1/2 lb
each cans reduced sodium beef broth - 2 3/4
carrots, pared and sliced - 2 item
stalks celery, sliced - 2 item
salt - 1 tsp
dried marjoram, crumbled - 1 tsp
pepper - 1/4 tsp
bay leaf - 1 item
white turnips 3 small pared and cubed - 8 oz
zucchini - 8 oz
quick cooking barley - 1/2 c
unsalted butter - 2 Tbsp
all-purpose flour - 1/4 c
chopped fresh parsley - 1 c

How to make beef barley soup:

Rinse mushrooms. Cover with 1 cup boiling water in small bowl. Reserve. Saute onion and garlic in oil in large pot over medium-low heat until tender but not browned 5 minutes. Increase heat. Add beef; brown on all sides. Add beef broth, water, carrots, celery, salt, marjoram, pepper and bay leaf. Drain mushrooms, adding liquid to pot. Crush mushrooms. Add to soup. Bring to boiling. Lower heat. Cover and simmer 20 minutes. Add turnips, zucchini and barley. Return to simmer. Cover and cook 10 minutes more or until barley is tender. Melt butter in small skillet over medium-low heat; stir in flour until smooth. Cook over low heat, stirring constantly until flour turns light brown color. Remove from heat. Stir in about 1 cup soup liquid until smooth. Stir flour mixture back into soup until smooth. Remove bay leaf. Add parsley. Heat to serving temperature.

Recipe categories: Soups & stews, Meat, Beef.

Rating:

3.5

Average rating: 3.5, total votes: 6

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