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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario Ingredients:
1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes |
1 tablespoon canola oil |
2 cups finely chopped onions |
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, optional |
1/2 teaspoon pepper |
3 tablespoons chopped fresh parsley |
Directions:
1. In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
2. Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
3. Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
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