Mushroom Beef Barley Soup
Author: Ciao Chow Linda
Ingredients
  • ¼ cup minced carrot
  • ¼ cup minced celery
  • ½ cup minced onion
  • 2 garlic cloves, minced
  • 2 T. olive oil
  • 2 T. butter
  • 8 ounces mushrooms, chopped (I used baby portobello mushrooms, but use any mixture you like)
  • 1 cup pearled barley
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 cup water
  • 1 leftover parmesan cheese rind
  • 1 cup shredded leftover beef stew (optional)
  • salt, pepper
  • minced parsley
Instructions
  1. Sauté the onion, garlic, celery and carrot in the olive oil over low heat, until limp.
  2. Add the butter and mushrooms and sauté a few minutes.
  3. Add the barley, the broths, the water, the parmesan cheese rind, the leftover beef stew plus the salt and pepper.
  4. Cook over low heat for about 30- 45 minutes or until barley is softened and flavors have blended.
  5. Add parsley at the end, and serve with grated pecorino or parmesan cheese.
  6. The barley will swell as the soup cooks and if the soup gets too thick, add more water.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/03/mushroom-beef-barley-soup.html