Beef Barley and Mushroom Soup
From mountainmama 15 years ago
- 5-40 minutes to make
- Serves 6
If you love Beef and Barley you'll love this soup. Fall is coming and its nice to have a soup like this to make. On a cold day you could make this delicious soup.
Ingredients
- 12 oz lean beef chuck for stew shopping list
- 4 cups reduced-sodium chicken broth shopping list
- 2 cups water shopping list
- 1 can (14.5 oz) diced tomatoes with roasted garlic and onion shopping list
- 12 oz shiitake mushrooms, stems removed; caps cleaned and sliced shopping list
- 1 large white turnip (about 7 oz), peeled and diced (11/2 cups) shopping list
- 2 large carrots, quartered lengthwise and diced shopping list
- 1 cup barley (not quick cooking) shopping list
- 2 large shallots, chopped (1/2 cup) shopping list
- 1/2 tsp pepper shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 cup snipped fresh dill shopping list
- Good with: sour cream shopping list
How to make it
- Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender.
- Stir in dill, ladle into soup bowls and top with dollops of sour cream, if desired.
The Rating
Reviewed by 7 people-
Good stick to your ribs soup!
morninlite
in Kalamazoo loved it
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tastey love the ingredients thanks
momo_55grandma
in Mountianview loved it
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SUPERB recipe!! HIGH FIVER! :+D
chefelaine
in Muskoka loved it
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