BEEF BARLEY SOUP

By conniebrady

Ingredients

• 1 # SIRLOIN OR ROUND STEAK, CUT INTO 1" CUBES
• 2 C SLICED MUSHROOMS
• 1/4 TSP GARLIC POWDER
• 32 OZ BEEF BROTH (3 1/2 C)
• 2 CARROTS, SLICED
• 1/4 DRIED THYME
• PEPPER
• 1/2 C QUICK BARLEY

Details

Servings 4

Preparation

Step 1

COOK BEEF IN NONSTICK PAN UNTIL BROWNED.
ADD: MUSHROOMS & GARLIC - COOK UNTIL TENDER.
ADD: BROTH, CARROTS, THYME & PEPPER. HEAT TO BOIL. STIR IN BARLEY - COVER & COOK OVER LOW HEAT 20 MINUTES.