Beef Mushroom Barley Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal. Ingredients:
1 lb beef stew meat |
3 onions, chopped |
6 carrots, diced |
1 lb button mushroom, sliced |
8 cups beef broth (use low sodium if you prefer) |
1 cup barley |
1 teaspoon garlic salt |
1 teaspoon dried basil |
1/4 teaspoon pepper |
2 dashes tabasco sauce |
Directions:
1. Remove visible fat from beef and cut into small pieces.
2. Brown meat (in 1 tsp olive oil if desired).
3. Add onions and mushrooms and saute for 10 minutes.
4. Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
5. You can add some water if soup gets too thick.
6. Pour into bowls and serve.
|
|