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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThis soup is really easy and takes very little time to put together. You can serve it for a leftover lunch or for supper with homemade bread, which I do on occasion.â Carole Lanthier - Courtice, Ontario Ingredients:
1/2 pound lean ground beef (90% lean) |
2 large fresh mushrooms, sliced |
1 celery rib, chopped |
1 small onion, chopped |
2 teaspoons king arthur unbleached all-purpose flour |
3 cans (14-1/2 ounces each) reduced-sodium beef broth |
2 medium carrots, sliced |
1 large potato, peeled and cubed |
1/2 teaspoon pepper |
1/8 teaspoon salt |
1/3 cup medium pearl barley |
1 can (5 ounces) evaporated milk |
2 tablespoons tomato paste |
Directions:
1. In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.
2. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through. Yield: 4 servings.
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