|
MUSHROOM BARLEY SOUP  Big-batch nourishing soup for the weekend or the coming week. (Makes: 10 Servings) Ingredients: 2 tsp Vegetable oil 3/4 lb Lean ground beef 2-1/2 cups Sliced mushrooms 2 Medium carrots, diced 1 Onion chopped 2 Cloves garlic, minced 5 cups Beef stock 5 cups Water 1 (19 oz) can Tomatoes (undrained), chopped 3 Potatoes, diced 3/4 cup Barley 1 tbsp Worcestershire sauce 1 tsp Dried marjoram 1 Bay Leaf 1/2 tsp Each salt and pepper 1/2 cup Chopped fresh parsley  Preparation: In Dutch oven, heat oil over high heat; cook beef for 5 minutes, stirring to break up meat; drain off fat. Add mushrooms, carrots, onion and garlic; cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper; bring to boil. Reduce heat, cover and simmer until potatoes and barley are tender, about 30 minutes. Discard bay leaf; stir in parsley. (Can be refrigerated for up to 3 days.)
|
