Sunday, September 18, 2011

Beef, Barley, and Mushroom Soup

3 1/2 quarts of beef-bone broth (or water)
1 1/2 cups pearled barley
8 oz container fresh mushrooms, sliced
1 large onion
2 large carrots
1 pound stew meat, cut into smaller pieces
1 1/2 t rosemary
1/2 t thyme
1/2 t marjoram
3T Worcestershire sauce 
1/4 t black pepper
salt to taste
*opt. 1 T fish sauce

Cook barley in broth for 30 minutes. (You can soak barley overnight in water with a little raw vinegar and drain if you like.)

Brown meat and onions, toss in broth. Add remaining ingredients and simmer for 1 to 1 1/2 hours until meat and barley are tender.


ValerieAnn said...


You always make your food look so appealing!

Donna said...

Thank you ValerieAnn!
I'm LOVING the kefir grains!

ValerieAnn said...

Oh I am so glad! I starting making kefir with fat free milk. It's been awhile since I've used fat free milk, but I love it no matter what! >smiles<

Donna said...

Good idea! That would certainly save me some fat grams ;-)

I used it to make pancakes for the freezer, tonight- yummy! My kids were begging for pancakes for supper!