Monday, July 28, 2014

2 Barley Soup Recipes

Reprinted Recipe - from Winco Foods
Beefy Mushroom Barley Soup
1 lb cubed beef stew meat
1 T veg oil
2 c water
2 T margarine
2 large carrots
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 lb fresh mushrooms, sliced
6 c water
3 cubes beef bouillon cubes
1/4 c. pearl barley
1/4 c sour cream
Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 c water and simmer meat while preparing the vegetables, In a large soup pot, melt margarine over medium heat. Saute carrots, onion, celery, mushrooms. Add meat, 6 c water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, mix in sour cream. Serve immediately.

My original adjusted recipe - no meat and using chicken stock.
Barley & Vegetables
2 T margarine
2 c. assorted chopped veggies - mushrooms, zucchini, carrots, celery, green onions
1 T garlic (or 2 cloves minced)
1 tsp Cajun seasoning
2 c. water
2 c. chicken stock
1/2 c. barley
1/4 c. sour cream
Melt margarine in large soup pot. Add veggies and seasonings. Saute until mushrooms are soft.
Add 4 c liquid and pearl barley. Cook until barley is soft (takes about 40 min). Remove from heat. Either drain liquid or leave it and then add sour cream. Serve immediately.

I left the liquid in it and used a slotted spoon to serve it onto my plate as a side dish instead of a soup.

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