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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups water 1/4 cup uncooked pearl barley 1 tbsp. vegetable oil 1 pound boneless beef sirloin steak, cut into cubes 6 ounces sliced mushrooms 1 medium clove garlic, peeled and minced 4 cups beef broth 1/4 tsp. crumbled dried thyme 1/8 tsp. pepper 2 medium carrots, peeled and sliced
Directions
Heat water to a boil in a medium saucepan. Stir in barley. Reduce heat to low. Cover and simmer barley about 40 minutes until tender, stirring occasionally. Drain barley. Heat oil in a large pot over medium high heat. Add sirloin cubes and cook until well browned, stirring frequently. Add sliced mushrooms and garlic. Cook about 4 to 6 minutes until mushrooms are softened, stirring frequently. Stir in broth, thyme, pepper and carrots and heat to a boil. Reduce heat to low. Cover and simmer soup about 10 to 15 minutes until carrots are tender. Stir in barley and simmer 2 minutes. Divide soup between bowls and serve.
Serves 4.
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