Mushroom Barley Soup
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This soup is hearty enough for a meal, and so satisfying
on a cold day. Serve with french bread to complete this superb dinner.
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1-1/2 pounds
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boneless beef chuck, cut into
3/4-inch cubes
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1 Tbs
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vegetable oil
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2 cups
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finely chopped onions
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1 cup
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diced carrots
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1/2 cup
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sliced celery
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1 pound
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fresh mushrooms, sliced
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2
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garlic cloves, minced
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1/2 tsp
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dried thyme
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1
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can (14-½ ounces) beef
broth
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1
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can (14-½ ounces) chicken
broth
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2 cups
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water
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1/2 cup
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medium pearl barley
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1 tsp
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salt, optional
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1/2 tsp
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pepper
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3 Tbs
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chopped fresh parsley
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In a Dutch oven or soup kettle, brown meat in oil.
Remove meat with a slotted spoon and set aside. Sauté onion, carrots and celery in dripping over medium heat
until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths,
water, barley, salt if desired and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer
for 1-1/2 to 2 hours. or until barley and meat are tender. Add parsley and serve
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Yield: about 11 servings (2-3/4 quarts)
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Recipe Type
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Beef, Dutch Oven, Main Dish, One-dish Soup, Soup
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Recipe
Source
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Source: One-Pot Recipes
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