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Mushroom, Beef & Barley Soup Recipe

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This recipe for Mushroom, Beef & Barley Soup is from The Accidental Chef, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb. Boneless Beef Top Sirloin Steak
2 tsp. Vegetable Oil, divided
2 C. Sliced Baby Portobello Mushrooms
1/2 C. Chopped Onion
3/4 C. Sliced Carrots
3 tbsp. Chopped Parsley
1 Clove Garlic, pressed
1 tsp. Dried Thyme
32 oz. Beef Broth
1 C. Water, divided
2 tbsp. Steak Sauce
Salt & Pepper
1/2 C. Uncooked Quick Cooking Barley
1 tbsp. Cornstarch
Directions:
Directions:
Trim any visible fat from beef; cut into 1/2 inch cubes. Heat 1 tsp. of the oil in 4 quart casserole dish over medium high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from casserole and set aside. Heat remaining 1 tsp. oil in same casserole. Add mushrooms, onion, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 3/4 cup of the water, carrots, steak sauce, salt & pepper. Bring to a boil; stir in the barley. Cover; reduce heat and simmer 10 minutes. Meanwhile, combine remaining 1/4 cup cold water and cornstarch. return beef and cornstarch mixture to casserole. Bring to a boil, cook one minute. Remove from heat; stir in the parsley.

 

 

 

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