Hearty Beef Barley Soup
- 1 tsp. oil
- 1 pound extra-lean ground beef or turkey
- 1 large onion, chopped
- 1 pkg. already sliced mushrooms, coarsely chopped
- 1 14.5 oz. can beef broth
- 1 14.5 oz. can fat-free chicken broth
- 1 3/4 cup water
- 1 cup quick-cooking barley
- 1 tsp. minced garlic
- 2 tsp. worcestershire sauce
- 1/4 tsp. dried thyme
- 1 envelope (1.4 oz.) au jus mix
- 1 cup shredded carrots, chopped
- salt and pepper to taste
- Heat oil on medium heat in a 4 1/2 quart stockpot.
- Add onions and ground beef or turkey; and cook until meat is browned.
- Drain off fat.
- Add broths, water, barley and mushrooms.
- Cover pot and bring to a boil.
- When boiling, add garlic, worcestershire sauce, thyme and the au jus mix.
- Stir until the au jus mix dissolves. Boil keeping pot covered. Add carrots and re-cover the pot. Continue to boil 5 more minutes or until barley is tender.
- Season with salt and pepper to taste.
- Yield:
- 6 servings.
oil, extralean ground beef, onion, mushrooms, beef broth, chicken broth, water, barley, garlic, worcestershire sauce, thyme, carrots, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=97863 (may not work)