whole foods mushroom barley soup im kind of sick and i was craving whole foods mushroom barley soup. i went there to get some bulk barley and low and behold they had the soup in the prepared foods section. i still made some though.
Ingredients 1 pound cubed beef stew meat 1 tablespoon vegetable oil 2 cups water 2 tablespoons margarine 2 large carrots, diced 3 cloves garlic, minced 1 onion, chopped 2 stalks celery, chopped 1 pound fresh mushrooms, sliced 6 cups water 3 cubes beef bouillon cube 1/4 cup pearl barley 1/4 cup sour cream
Directions 1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. 2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. 3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
i opted to leave the meat on the rare side and it came out really tender! i skipped the boullion and used beef stock instead. i also used a LOT of mushrooms. different varieties too. and more like close to 1cup barley i also saw on another blog that the best way to freeze soup was in muffin tins. so i tried that. the freezer was already jammed packed so i had to clear some room. otherwise it worked out.
Ingredients 1 pound cubed beef stew meat 1 tablespoon vegetable oil 2 cups water 2 tablespoons margarine 2 large carrots, diced 3 cloves garlic, minced 1 onion, chopped 2 stalks celery, chopped 1 pound fresh mushrooms, sliced 6 cups water 3 cubes beef bouillon cube 1/4 cup pearl barley 1/4 cup sour cream
Directions 1.Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. 2.In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. 3.Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
i opted to leave the meat on the rare side and it came out really tender! i skipped the boullion and used beef stock instead. i also used a LOT of mushrooms. different varieties too. and more like close to 1cup barley i also saw on another blog that the best way to freeze soup was in muffin tins. so i tried that. the freezer was already jammed packed so i had to clear some room. otherwise it worked out.
Labels: mushroom beef barley soup
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