 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This creamy, super-thick soup is hearty with meatballs, mushrooms, barley, macaroni and rice. With dinner rolls or breadsticks, it's a simple and satisfying meal for my husband and me on a rainy day. Leftovers easily reheat for a fast, filling lunch or dinner. -JoAnn Abbott, Kerhonkson, New York Ingredients:
1/2 pound ground turkey or beef |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1-1/3 cups milk |
1-1/3 cups water |
1 teaspoon italian seasoning |
1 teaspoon dried minced onion |
1/2 teaspoon dried minced garlic |
1/4 cup quick-cooking barley |
1/4 cup uncooked elbow macaroni |
1/4 cup uncooked long grain rice |
1 medium carrot, shredded |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 tablespoons grated parmesan cheese |
Directions:
1. Shape beef into 1-in. balls; set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, brown meatballs in a nonstick skillet until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; heat through. Yield: 6 servings.
|
|