Quick Barley Mushroom Soup

Quick Barley Mushroom Soup Recipe

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Helena Stone

By
@Helenastone

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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Quick Barley Mushroom Soup

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.

Printable Recipe Card

About Quick Barley Mushroom Soup

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




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