Beefy Mushroom Barley Soup
This is an excellent soup. Has great flavor and is so easy to
make.
Recipe By : Maggie Dennis, Findlay, Ohio
Serving Size : 6 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
3 medium onions, coarsely chopped
10 ounces fresh mushrooms, sliced
3 large carrots, sliced
1/2 cup pearl barley
7 cups beef broth (or 7 cups water plus
-- 2 tablespoons. BEEF SOUP BASE)
1 cup dry red wine or no salt added tomato juice
1 teaspoons salt (to taste)
1/2 teaspoon PENZEYS FRESHLY GROUND PEPPER
1 cup frozen green peas
2 teaspoons fresh lemon juice
Heat the olive oil in a stock pot over medium-high heat. Add the beef and
sauté until brown. Transfer to paper towels to drain. Add the onions and
mushrooms to the pan drippings and cook until the onions are golden. Return
the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp. salt
and PEPPER, and bring to a boil. Reduce the heat to medium-low. Simmer,
partially covered, until beef and barley are tender, about 45 minutes. Stir
in the peas and cook, uncovered, until tender, about 5 minutes. Remove from
the heat; stir in the lemon juice, taste and add more salt if desired, and
serve.
Recipe Author: Maggie Dennis, Findlay, Ohio
Recipe Source: Penzeys
Author Note: As the weather turns cooler, soup is the perfect meal to chase
away the chills.
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