Beef Mushroom Barley Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - oil
  • 2 pounds - boneless beef stew, cut into 1/2-inch cubes
  • 1 cans - 16 oz. tomatoes, crushed
  • 3 packages - 0.25 oz. dried mushrooms, crumbled
  • 4 - medium carrots, grated
  • 2 - medium onions, finely chopped
  • 1 cups - medium pearled barley
  • 2 cloves - garlic, finely chopped
  • 1 teaspoons - salt
  • 1 teaspoons - paprika
  • 1/2 teaspoons - thyme
  • 1/2 teaspoons - pepper
  • 1/4 teaspoons - celery salt
  • 1/4 teaspoons - basil
  • 1/4 teaspoons - summer savory
  • 1/8 teaspoons - cloves
  • 1 cans - 10.5 oz. beef broth
  • Directions:

    Heat oil in large kettle. Add beef in two batches and cook until well browned.

    Return all beef to kettle; add tomatoes, mushrooms and 12 cups water. Heat to boil; cover and simmer 1/2 hour.

    Stir in carrots, onions, barley, garlic, salt, paprika, thyme, pepper, basil, celery salt, summer savory and cloves; cover and simmer 1-1/2 hours, stirring occasionally.

    Cool slightly, cover and refrigerate overnight. Before serving, add beef broth and heat slowly until simmering; taste and correct seasoning if necessary.

    Brief Description

    Beef stew meat cooked with mushrooms, carrots, onions, barley and seasonings; refrigerated overnight before reheating to serve.

    Main Ingredient:

    beef

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 2 hour(s) 20 min

    Source

    newspaper

    Posted By:

    MarySue

    Posted On:

    May 7, 2020

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