Mushroom, Barley, and Beef Soup

Mushroom, Barley, and Beef Soup
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup finely chopped celery
  • 3 ½ cups sliced cremini mushrooms (about 8 ounces)
  • 2 thyme sprigs
  • ½ cup dried porcini mushrooms (about 1/4 ounce)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, minced
  • + 11 more ingredients
    • 1 cup boiling water
    • Cooking spray
    • 2 cups water
    • 1 cup uncooked barley
    • 1 ½ cups chopped onion (about 1 medium)
    • ½ cup finely chopped parsnip (about 1 small)
    • ¼ teaspoon freshly ground black pepper
    • 12 ounces lean beef stew meat, cut into bite-sized pieces
    • ½ teaspoon salt
    • ½ cup finely chopped carrot (about 1 medium)
    • 6 cups less-sodium beef broth, divided

Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushroo...

View full recipe at My Recipes

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