MUSHROOM BARLEY SOUP


Big-batch nourishing soup for the weekend or the coming week.

2 tsp Vegetable oil 10 mL
3/4 lb Lean ground beef 375 g
2-1/2 cups Sliced mushrooms 625 mL
2 Medium carrots, diced 2
1 Onion chopped 1
2 Cloves garlic, minced 2
5 cups Beef stock 1.24 L
5 cups Water 1.24 L
1 (19 oz) can Tomatoes (undrained), chopped 1 (540 mL) can
3 Potatoes, diced 3
3/4 cup Barley 175 mL
1 tbsp Worcestershire sauce 15 mL
1 tsp Dried marjoram 5 mL
1 Bay Leaf 1
1/2 tsp Each salt and pepper 2 mL
1/2 cup Chopped fresh parsley 125 mL


In Dutch oven, heat oil over high heat; cook beef for 5 minutes, stirring to break up meat; drain off fat. Add mushrooms, carrots, onion and garlic; cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper; bring to boil. Reduce heat, cover and simmer until potatoes and barley are tender, about 30 minutes. Discard bay leaf; stir in parsley. (Can be refrigerated for up to 3 days.) Makes 10 servings.

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