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Ingredients
8 Cups beef broth
3/4 Cup pearl or pot barley
1 Tablespoon oil
1 Garlic clove, minced
1 Large onion, coarsely chopped
4 Medium carrots, sliced
2 Celery stalks, coarsely chopped
2 Cups fresh mushrooms, sliced
1/2 Teaspoon dried oregano
1/2 Teaspoon dried basil
2 Cups beef, cooked & chopped
1/4 Cup fresh parsley, chopped
Salt & pepper to taste
Instructions
In a 4 quart pot, heat beef broth until boiling; add barley. Bring to boil, cover and reduce heat. Simmer until barley is tender, about 1 hour. Meanwhile, in a large saucepan, heat oil over medium-high heat. Cook garlic, onion, carrots, celery, mushrooms, oregano and basil until carrots are tender-crisp. Add to beef broth mixture. Simmer and additional 15 to 20 minutes or until vegetables are tender. Add cooked beef and parsley. Season to taste with salt and pepper.