SAVORY MUSHROOM BEEF BARLEY SOUP
This was in the Boston Globe,when I first came across it; and I have prepared it so many times now. It is thick, delicious and so filling; just a fresh baked bread with it is enough for me for supper or for lunch on a bitter cold day. Sometimes I use more fresh thyme or garlic, it all goes together and is nice reheated. I hope...
Provided by Beth M.
Categories Beef Soups
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
- 2. Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
- 3. Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan,cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot.
- 4. Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
- 5. Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
- 6. Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) You would have more knowledge about that than I do!
SAVORY MUSHROOM-BARLEY SOUP
Fresh Mushrooms and barley star in this meatless tasty soup, onions, celery, and carrots make it a hearty favorite throughtout the year. The recipe comes Taste of Home, Light & Tasty.
Provided by Barb G.
Categories Grains
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
- Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
- Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
- Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.
Nutrition Facts : Calories 154.4, Fat 2.5, SaturatedFat 0.4, Sodium 208.4, Carbohydrate 30.1, Fiber 6.6, Sugar 8, Protein 6.4
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
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