Beef, Mushroom and Barley Soup

Name: Beef, Mushroom and Barley Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 serving(s)
Ingredients: 2 cups dried mushrooms; hot water; 1 1/2 lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes; 3/4 lb frozen chopped onions; 1 lb frozen sliced carrots; 1 lb frozen baby lima bean; 4 garlic cloves (minced or put through a garlic press); 3 celery ribs, cut in 3-inch pieces; 1 tablespoon tomato paste; 3 (15 ounce) cans low-sodium low-fat beef broth; 2 cups water; 1 cup barley; 1 teaspoon dried thyme; 2 bay leaves; 2 teaspoons Worcestershire sauce; 2 dashes Tabasco sauce (optional); salt, to taste; black pepper, to taste

Submitted by DrGaellon

"A very hearty, rich soup/stew. Cobbled together from several other similar recipes, with my own flair. I dislike eating celery, but like the flavor, so this is written to discard the celery. If you want to leave it in, you can dice the celery instead."

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Ready In:: 8hrs 15mins
Ingredients:: 18
Serves:: 12

ingredients

2 cups dried mushrooms
hot water
1 ¹⁄₂ lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes
³⁄₄ lb frozen chopped onions
1 lb frozen sliced carrots
1 lb frozen baby lima bean
4 garlic cloves (minced or put through a garlic press)
3 celery ribs, cut in 3-inch pieces
1 tablespoon tomato paste
3 (15 ounce) cans low-sodium low-fat beef broth
2 cups water
1 cup barley
1 teaspoon dried thyme
2 bay leaves
2 teaspoons Worcestershire sauce
2 dashes Tabasco sauce (optional)
salt, to taste
black pepper, to taste

directions

Place dried mushrooms in a small microwave-safe bowl. Cover with hot water and microwave on High for 2 minutes. Set aside.
In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
Remove mushrooms from soaking liquid and chop finely. Add to slow cooker. Pour soaking liquid through a coffee filter into slow cooker. Stir well.
Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally. Remove celery and bay leaves before serving.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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