BEEF BARLEY SOUP
By conniebrady
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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.
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