Mushroom Barley Soup Recipe
Mushroom Barley Soup is an amazingly delicious version of appetizer. An easy to prepare recipe, Mushroom Barley Soup is a dish that you will surely love to talk about with us.
Ingredients
1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon cooking oil
2 cups finely chopped onion
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley
Directions
In a Dutch oven or soup kettle, brown meat in oil.
Remove meat with a slotted spoon and set aside.
Saute 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.
Remove meat with a slotted spoon and set aside.
Saute 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.
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