Beef, Mushroom and Barley Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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A very hearty, rich soup/stew. Cobbled together from several other similar recipes, with my own flair. I dislike eating celery, but like the flavor, so this is written to discard the celery. If you want to leave it in, you can dice the celery instead. Ingredients:
2 cups dried mushrooms |
hot water |
1 1/2 lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes |
3/4 lb frozen chopped onions |
1 lb frozen sliced carrots |
1 lb frozen baby lima bean |
4 garlic cloves (minced or put through a garlic press) |
3 celery ribs, cut in 3-inch pieces |
1 tablespoon tomato paste |
3 (15 ounce) cans low-sodium low-fat beef broth |
2 cups water |
1 cup barley |
1 teaspoon dried thyme |
2 bay leaves |
2 teaspoons worcestershire sauce |
2 dashes tabasco sauce (optional) |
salt, to taste |
black pepper, to taste |
Directions:
1. Place dried mushrooms in a small microwave-safe bowl. Cover with hot water and microwave on High for 2 minutes. Set aside.
2. In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
3. Remove mushrooms from soaking liquid and chop finely. Add to slow cooker. Pour soaking liquid through a coffee filter into slow cooker. Stir well.
4. Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally. Remove celery and bay leaves before serving.
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