Monday Menus by Pam

Here is a warm soup to enjoy on a cold winter night.


Mushroom Barley Soup from Taste of Home and Pam’s kitchen

1 ½ pounds of boneless beef chuck, cut into ¾ inch cubes

1 T cooking oil

2 cups finely chopped onion

1 cup diced carrots

½ cup chopped celery

1 pound fresh mushrooms sliced

2 cloves garlic, minced

½ t dried thyme

1 can (14 ½ ounces) beef broth

1 can ( 14 ½ ounces) chicken broth

2 cups water

½ cup medium pearl barley

1 t salt (optional)

½ t pepper

3 T chopped fresh parsley or 1 T dried


In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside.  Sauté onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme, cook and stir for 3 minutes.  Add broths, water, barley, salt if desired and pepper.  Return meat to pan; bring to a boil.  Reduce heat; cover and simmer for 1 ½  to 2 hours or until barley and meat are tender.  Add parsley.  Yields about 11 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: