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Mushroom Barley Soup with Meatballs Recipe

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This recipe for Mushroom Barley Soup with Meatballs, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 18, 2009


4 cups beef broth
1 cup water
1/2 cup pearled barley
1 thyme sprig
2 tablespoons olive oil
1 pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (if using presliced mushrooms 3/4lb will suffice)
1 large shallot, finely chopped
1/2 pound ground sirloin (or lean turkey)
1 egg
2 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese-optional
2 tablespoons chopped flat leaf parsley

In large saucepan combine broth, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook on low until barley is nearly tender about 18 minutes.

In nonstick skillet heat oil, add mushrooms and shallots, season with salt and pepper and cook on high until tender and browned-about 8 minutes.

In medium bowl combine sirloin, egg, bread crumbs, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roll into 1 inch mini meatballs. Add meatballs and mushrooms to soup and simmer over med heat until meatballs are cooked through and barley is tender about 8 mins. Discard thyme sprig before serving.




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