Recipe information
Ingredients for - Mushroom Barley Soup
1. 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes -
3. 2 cups finely chopped onions -
4. 1 cup diced carrots -
6. 1 pound fresh mushrooms, sliced -
13. 1 teaspoon salt, optional -
15. 3 tablespoons chopped fresh parsley -
How to cook deliciously - Mushroom Barley Soup
1. Stage
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. Stage
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. Stage
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.
