Vegetable Beef, Barley and Mushroom Soup
An Affair From The Heart
An Affair From The Heart
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  • 5.0 from 1 reviews Print Vegetable Beef, Barley and Mushroom Soup Author: An Affair from the Heart Recipe type: soup Hearty vegetable beef soup with mushrooms and barley will be sure to fill you up! Ingredients
  • ½ pound baby bella mushrooms, sliced ½ pound white mushrooms, sliced ¼ cup flour 1 teaspoon salt ½ teaspoon pepper 2 pounds beef stew meat olive oil 1 cup shallots, chopped 4 cloves garlic, minced 2 cups carrots, sliced (I love using the carrot chips or coins) 1½ cups celery, chopped ½ - 1 Tablespoon thyme (if you aren't a fan, omit this step) 7 cups beef broth 5 cups water 1½ cups quick barley 3 Tablespoons tomato paste 1 Tablespoon lemon juice **I added a bit of Kitchen Bouquet to mine to richen the broth while it cooked** Instructions **You can partially make this and put it in your crock pot, or just make it on the stove. Either way it starts out the same! ** In a stock pot over medium heat, add about 2-3 Tablespoons of olive oil to heat. In a bowl combine flour with about ½ teaspoon of salt and ¼ teaspoon of pepper, toss meat in the flour and place in the stock pot to brown in oil. Stir occasionally until well browned. Remove meat from pot, set aside. Add about 2 Tablespoons of olive oil to pot, and throw in your shallots and garlic. Saute until tender. (about 5 minutes) *** at this point you can do the rest in your crock pot by adding all of this and the remaining ingredients to the crock pot and cooking on low for about 6-7 hours. *** If cooking on the stove, add the mushrooms, carrots and celery to pot and stir in remaining seasonings. Add to the pot the broth, water, tomato paste and barley. Bring to a boil, reduce heat, cover and simmer for 45-60 minutes. Remove from heat and stir in lemon juice. 3.2.2802



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