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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie of Glen Allen, Virginia Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper, divided |
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes |
1 tablespoon canola oil |
2 cups sliced fresh mushrooms |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
2 medium carrots, sliced |
1/4 teaspoon garlic powder |
1/4 teaspoon dried thyme |
1/2 cup quick-cooking barley |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and 1/8 teaspoon pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat or until the meat is no longer pink. Remove beef and set aside.
2. In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes until the meat, vegetables and barley are tender. Yield: 4 servings.
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