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Mushroom barley soup

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Ingredients/Components

salt - 1 tsp
water - 2 c
cooking oil - 1 Tbsp
pepper - 1/2 tsp
chopped fresh parsley - 3 Tbsp
can chicken broth - 1 1/2
finely chopped onion - 2 c
garlic cloves, minced - 2 item
diced carrots - 1 c
celery - 1/2 c
dried thyme - 1/2 tsp
fresh mushrooms, sliced - 1 lb
can beef broth - 1 1/2
medium pearl barley - 1/2 c
boneless beef chuck, cut into 3/4-inch cubes

How to make mushroom barley soup:

In a Dutch oven or large pot, brown meat in oil. Remove meat with a slotted spoon and set aside. Saut?� onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broth, water, barley, salt 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. Stir in parsley.

Recipe categories: Low protein, Soups & stews, Pasta, rice and grains.

Rating:

3.6

Average rating: 3.6, total votes: 8

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