Mushroom, Beef and Barley Soup
Ingredients:
-
8 cup (2 L) beef broth
-
3/4 cup (175 mL) pearl or pot barley
-
1 tbsp (15 mL) oil
-
1 (1 ) clove garlic, minced
-
1 (1 ) large onion, coarsely chopped
-
4 (4 ) medium carrots, sliced
-
2 (2 ) stalks celery, coarsely chopped
-
2 cup (500 mL) sliced fresh mushrooms
-
1/2 tsp (2 mL) dried oregano
-
1/2 tsp (2 mL) dried basil
-
2 cup (500 mL) chopped cooked beef
-
1/4 cup (50 mL) chopped fresh parsley (or 1 Tbsp/15 mL dried)
-
( ) salt and freshly ground pepper
Preparation:
In large 4 quart (4L) saucepan or stockpot, heat beef broth until boiling. Add barley. Bring to boil. Cover. Reduce heat. Simmer until barley is tender, about 1 hour. Meanwhile, in large saucepan, heat oil over medium-high heat. Cook garlic, onion, carrots, celery, mushrooms, oregano and basil in oil until carrots are tender-crisp. Add to beef broth mixture. Simmer additional 15-20 minutes or until vegetables are tender. Add cooked beef and parsley. Season to taste with salt and pepper.
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca