Mushroom-Barley Soup
By CarolM-2
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Ingredients
- 6 c. beef stock
- 1 Carrot, thinly sliced
- 1 Celery rib, thinly sliced
- 1 small onion, finely chopped
- 3/4 lb. cremini or white button mushrooms, thinly sliced
- 1/2 c. barley
- salt and pepper to taste
- flat-leaf parsley for garnish
- Cubed stew beef--optional
Details
Preparation
Step 1
In a lg. saucepan combine the beef stock with all ingredients. If using the cubed beef, saute that first, then add the rest of the ingredients.
Bring to a boil, cover partially and cook over moderately low heat until the barley and veggies are tender, about 30 minutes.
I added more carrots, celery and onion for a thicker soup.
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