"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mushroom Beef Barley Soup Recipe

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This recipe for Mushroom Beef Barley Soup, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy


1 lb. cooked beef or uncooked stewing beef, cut into 1/2-inch cubes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
2 Tbsp. vegetable oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups sliced mushrooms (I used one tray)
4 cups beef broth or stock
1/2 cup pot or pearl barley
1 tbsp tomato paste
1 bay leaf

If using uncooked beef: season beef with salt, pepper and thyme. In large Dutch oven or soup pot, heat 1 Tbsp. of the oil over medium-high heat. Brown beef, in batches if necessary, until browned. Remove beef to plate and set aside.

Add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally, until tender and onions are translucent, about 5 minutes. Add mushrooms; cook, stirring often, until mushroom liquid begins to evaporate, about 5 minutes.

Stir in precooked beef (with any juices) or leftover beef cubes and beef broth. Add barley, tomato paste and bay leaf. Bring to a boil. Reduce heat to low. Cover and simmer until beef and barley are tender, about 1 hour. If soup becomes too thick, add a bit of water to thin.

Discard bay leaf before serving.

Personal Notes:
Personal Notes:
This is a great way to use up leftover beef. It's healthy and tasty.




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