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Beef, Barley, and Mushroom Soup
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Salads - Soups - Sidedishes
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None
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Ingredients |
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12 oz lean beef chuck for stew
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4 cups chicken broth
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2 cups water
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1 can (14.5 oz) diced tomatoes with garlic and onion
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12 oz shitake maushrooms, sliced
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1 lrg white turnip, peeled and diced
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2 lrg carrots, diced
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1 cup barley (not quick-cooking)
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2 lrg shallots, chopped (1/2 cup)
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1/2 tsp each pepper and dried thyme
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1/4 cup snipped fresh dill
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Instructions |
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Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7-9 hours until beef and vegeatbles are tender.
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Stir dill into soup and ladle into bowls.
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Originally Submitted
3/3/2009
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