Mushroom, Barley And Beef Soup

1. 1

   In a large deep pot heat oil over medium high heat and cook beef until no longer pink.

2. 2

   Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.

3. 3

   Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.

4. 4

   Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.

5. 5

   Add stock, water, bay leaf and barley, bring to a boil.

6. 6

   Reduce heat and simmer gently , about 45 minutes, until barly is tender.

7. 7

   Add beans and heat through.

8. 8

   Remove bay leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.