and earthy roasted mushrooms. Beef and barley soup is rich and meaty enough to be called a stew, but ready to eat in just ...

The texture of the soup is another part of this great recipe with soft, chewy barley, tender beef, and mushrooms. Perfect for a cold day, this is a great beef barley soup recipe to make on a fall or ...

This flexitarian approach appeals to Americans who are not ready to give up their meat—they ... olive oil in soup pot over high heat. Add fresh mushrooms and carrots. Cook, stirring occasionally, ...

Heat oil in a large pot and add in the mushrooms, onion ... Stir in the flour, then add the vegetable broth and barley; mix well. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours ...

Sauté onions, celery, mushrooms, and carrots until tender but crisp, about 5 minutes. Add beef, broth, bay leaves, and tomatoes and bring to a boil. Cover and reduce heat to simmer. Continue simmering ...

Cook the barley in salted ... pan and fry the mushrooms until golden. Add the garlic, bay leaves, thyme, a dash of sherry (or apple juice) and the chicken stock. Simmer for 15 - 20 minutes. Gently ...

Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces. Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of ...

Lightly sauté celery, onion and mushrooms with olive oil, butter and garlic, then add to barley in large soup pot with 12 cups water, cook over medium heat until barley is soft, remove from heat ...