Quick Barley Mushroom Soup Recipe

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Quick Barley Mushroom Soup

Helena Stone

By
@Helenastone

Salt and pepper to raste. After refrigerated or standing, soup becomes thick. Add beef broth or water to soup.


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Serves:

8 large cups

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 lb.
chop or stew meat
1/2 c
chopped onion
1 clove
garlic
5 c
water
14 1/2 oz
chopped tomatoes
1/2 c
chopped celery
1 c
sliced carrots
3
bullion cubes
1 lb
mushrooms fresh
1 c
quaker quick barley

Directions Step-By-Step

1
In 4 quart pot brown meat. Add onion, garlic and cook until onion is tender. Drain fat. Add remaining ingredients and bring to a boil covered. Simmer for10 minutes. Stir several times. You may add any mixed cooked vegetable you like to mixture if you wish. If too thick add extra water. Makes eight servings.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Jewish