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Mushroom, Hamburg and Barley Soup Recipe

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This recipe for Mushroom, Hamburg and Barley Soup, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joseph Smith
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. Olive oil
1 lb, hamburger (80/20)
1 large onion, diced
2 stalks celery, chopped
1-1/2 lbs. mushrooms, sliced
1-1/2 qt. beef broth
1 c. barley
2 carrots, sliced
1 t. sea salt and black pepper
1/2 c. parsley, chopped
1 (6 oz.) can of tomato paste

Directions:
Directions:
Heat oil in a large skillet or Dutch oven. Brown hamburger and drain excess fat, add onion and celery, cook until tender. Add mushrooms and cook 5 more minutes. Add broth and bring to a boil. Add barley, carrots and tomato paste, reduce heat and simmer 30 minutes. Season and add parsley.
Let stand 30 minutes and reheat before serving.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes/ 1 1/2 hours total
Personal Notes:
Personal Notes:
I like to make this soup for our "bring a soup to work lunches". It usually wins the taste tests. I often use hot spices and other veggies to vary the final taste to suit my mood.

 

 

 

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