Recipe by designerchef in Chicagoland, Illinois
This recipe originated from the box of Mother's quick cooking Barley. I have added and changed a few items. My family likes this soup as I can make it from start to serving in about an hour and a half and it always tastes great. *** This photo was not submitted by designerchef, however is a good representation of what this soup actually looks like. Thanks for trying my recipes, and please don't take offense to my comments Acadia.***
Top Review by Carol V.
I can't even remember how many years I have been looking for this recipe. I only made it once and lost the recipe and have never found one that quite hit the spot. I felt obligated to write this review immediately after consuming two um...rather large bowls. I'm saving it in lots of different places and I know I can always find it here. You have made an old lady very happy.
- 1 beef soup bone, fat trimmed
- 1 lb sirloin steak, fat trimmed
- 3 tablespoons olive oil
- 16 ounces fresh mushrooms, sliced
- 3⁄4 cup onion, chopped
- 2 teaspoons garlic, chopped in jar
- 96 ounces low sodium beef broth
- 2 cups water
- 1 cup quick-cooking barley
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 2 bay leaves
- 1 1⁄2 cups baby carrots
Directions See How It's Made
- In a large stock pot, add olive oil, sliced mushrooms, chopped onions and chopped garlic. On a low heat, saute for about 5 minutes, turning and stirring occasionally, until tender.
- Add beef broth and water, soup bone, thyme, marjoram, and bay leaves.
- Stir and simmer on low.
- While this is simmering, trim all fat off of the sirloin steak and cut into small pieces. Add beef to soup and bring to a low boil for about 20 minutes.
- Remove soup bone and any debris from bone. Add barley now and carrots. Continue simmering for another 30 minutes or until carrots are tender. If by chance the soup starts getting too thick, you can add a little more water.