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Mushroom-Barley Soup

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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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