Beefy Mushroom and Barley Soup!
By: Kecia’s Flavor Breakthrough!/KeciasKreations
Here comes another blast of the cold weather so here comes the soup! This one is a really hearty, protein packed, flavorful, comforting, warm my hubby up soup! He loves soup, sautéed mushrooms and meat! What better combo for him? The nutty barley will add so much body to the soup! I am sure he is going to love it! As the saying goes, “Soup is good food!”
Serves 8
Ingredients:
- 1 pound lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 cups mushrooms, coarsely chopped
- 1 tbsp. all purpose flour
- 1/3 cup pearl barley, uncooked
- 4 cups beef broth, low sodium (or homemade)
- 1 tbsp. Worcestershire sauce
- 1 tsp. tarragon leaves
- 1 tsp. oregano
- ½ tsp. Onion powder
- ½ tsp. garlic powder
- ½ tsp. celery salt
- Salt and pepper to taste
- 2 cups baby spinach, julienned
In a large pot, brown the ground beef. Drain and return to pot. Add the onion, celery and carrot to the beef. Cook until onion becomes slightly translucent. Add the garlic and mushrooms. Cook an additional minute. Stir in the flour to coat everything. Add the balance of the ingredients up to the spinach. Cover and simmer for 25 – 35 minutes or until barley is tender. Test the seasonings and adjust as desired. Add the spinach and cook one more minute. Serve hot.
