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Barley Mushroom Soup Recipe

Barley Mushroom Soup Recipe - 12 cups


1 cup pearl barley

3 cups water

8 cups Beef Broth

2 teaspoons olive oil

2 cloves garlic, minced

1 onion, coarsely chopped

3 stalks celery

1/2 pound extra-lean ground round steak

1/2 pound fresh mushrooms

1 teaspoon Worcestershire sauce

1/8 teaspoon powdered thyme

1/8 teaspoon marjoram

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper


Soak barley in 3 cups water overnight. In a medium stockpot, bring beef broth to a boil, add barley with soaking liquid and cook, covered, about 45 minutes or until barley is tender. Meanwhile, heat olive oil in a non-stick skillet, add garlic and onions, and saute 5-6 minutes. Add celery and saute 3-4 minutes. Add ground round and saute 5-6 minutes. Add mushrooms and saute 4-5 minutes. When barley is tender, season with Worcestershire sauce, thyme, marjoram, salt and pepper. Stir in beef-onion mixture.

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