Beef and Barley Soup

I have it on not-so-good authority (meaning the weather woman on TV) that the temperature is going to drop 20 degrees this weekend. So, in the hopes of actually seeing a new season, I made a few batches of Beef and Barley Soup. Super easy. Super yummy. Freezes well, too.

Beef and Barley Soup will warm your soul.

Beef and Barley Soup
1/2 lb lean ground beef
2 large fresh mushrooms, sliced
1 celery rib, chopped
 small onion, chopped
2 tsp all-purpose flour
3 cans (14-1/2 oz) reduced-sodium beef broth
2 medium carrots, sliced
1 lrge potato, peeled and cubed
1/2 tsp pepper
1/8 tsp salt
1/3 cup medium pearl barley
1 can (5 oz) evaporated milk
2 Tbsp tomato paste

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and  tomato paste; heat through. Serve with a nice loaf of crusty bread.


About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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