|
Mushroom Barley Soup
1 1/2 lb. boneless beef, cut into 3/4" cubes
1 T. cooking oil
2 c. finely chopped onions
1 c. diced carrots
1/2 c. sliced celery
1 lb. fresh mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp. dried thyme (swiss pantry)
1- 14 1/2 oz. can beef broth
1- 14 1/2 oz. can chicken broth
2 c. water (swiss pantry)
1/2 c. medium pearled barley (swiss pantry)
1 1/2 tsp. salt
1/2 tsp. pepper
In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute' onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic, and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return to meat pan; bring to boil. Reduce heat; cover and simmer for 1 1/2 hrs. or until barley and meat are tender or cook for 20 minutes in a pressure cooker. Yield 2 3/4 quarts
|