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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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WOW!!! What a satisfying soup. It is so thick it is almost a stew. Just add crusty bread for a great meal on a cold winter night. Ingredients:
1/2 lb ground beef |
2 (10 3/4 ounce) cans mushroom soup |
1 1/3 cups milk |
1 1/3 cups water |
1 medium onion, chopped |
1 teaspoon italian seasoning |
1/2 teaspoon instant minced garlic, see note |
1/4 cup barley |
1/4 cup elbow macaroni, uncooked |
1/4 cup long grain white rice, uncooked |
1 medium carrot, shredded |
1 (4 ounce) can sliced mushrooms |
2 tablespoons parmesan cheese |
Directions:
1. Heat oven to 350 deg.
2. Shape ground beef into 1 balls.
3. and bake until just done.
4. In a dutch oven combine soup, milk, water and onion.
5. Bring to a boil.
6. Add Italian seasoning, garlic, barley, macaroni and rice.
7. Reduce heat, simmer uncovered for 15 minute Stir in carrot, cover and simmer for 5- 10 minute Add meatballs and mushrooms to soup.
8. Stir in Parmesan cheese.
9. Cook a few minutes more until macaroni and rice are done.
10. Serve with crusty bread!
11. Enjoy!
12. Note: I used diced garlic from a jar.
13. Either way is OK.
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