Beef Mushroom Barley Soup - OAMC

Submitted by TishT

"This uses the Beef Mushroom Freezer Mix posted separately to put together a satisfying quick meal for your family. The first 8 ingredients have been broken down to size in order to get this posted. Please use recipe #107902 for actual measurements for the Freezer Mix. Adjust seasoning and vegetables to your taste."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 4-6

ingredients

• Mushroom Freezer Mix

• 1⁄2 lb ground beef
• 1⁄3 large onion
• 1⁄4 clove garlic, minced
• 4 1⁄16 ounces cans cream of mushroom soup
• 1 1⁄2 ounces cans mushroom stems and pieces
• 1⁄8 can water or 1/8 can red wine
• 1⁄8 tablespoon instant beef bouillon
• 1⁄8 teaspoon pepper

• Soup

• 3 cups water
• 1⁄2 cup barley, uncooked
• 1 cup celery, sliced
• 1 cup carrot, sliced
• 1 parsley sprig
• 1 bay leaf
• 3⁄4 teaspoon salt

directions

1. Dip container of 3 cups frozen mix (see recipe#107902) into hot water just to loosen.
2. In Dutch oven, heat frozen mix and remaining ingredients to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes.
4. Remove bay leaf.
5. Serve.