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Mushroom, Beef and Barley Soup

Chef Kathleen Daelemans shares a menu that will shorten your time over a hot stove. Here are the recipes

Kathleen Daelemans
Serves 6 to 8

INGREDIENTS

1/3 of meat and sauce
7 cups low sodium chicken, beef, vegetable stock or water
1 cup pearl barley
1 pound mushrooms, sliced
1 carrot, peeled and cut into medium dice

Recipe continues below ↓
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DIRECTIONS

Place meat, sauce and stock into a large soup pot over medium high heat, cover and bring to a boil. Add barley, mushrooms and carrots, cover and bring back to a boil. Immediately reduce to a simmer. Cook, covered, 30 to 35 minutes or until barley is tender. Serve immediately.

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