Beef Mushroom Barley Soup - OAMC |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Please use Beef Mushroom Freezer Mix - OAMC for actual measurements for the Freezer Mix. Adjust seasoning and vegetables to your taste. Ingredients:
1/2 lb ground beef |
1/3 large onion |
1/4 clove garlic, minced |
4 1/16 ounces cans cream of mushroom soup |
1 1/2 ounces cans mushroom stems and pieces |
1/8 can water or 1/8 can red wine |
1/8 tablespoon instant beef bouillon |
1/8 teaspoon pepper |
3 cups water |
1/2 cup barley, uncooked |
1 cup celery, sliced |
1 cup carrot, sliced |
1 parsley sprig |
1 bay leaf |
3/4 teaspoon salt |
Directions:
1. Dip container of 3 cups frozen mix (see Beef Mushroom Freezer Mix - OAMC) into hot water just to loosen.
2. In Dutch oven, heat frozen mix and remaining ingredients to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes.
4. Remove bay leaf.
5. Serve.
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