Soups such as this one, make a tummy warming meal, especially on a cold, rainy or snowy night! I often make soups on the weekend for a no-fuss meal or two during the week. Crusty bread or rolls are all you need!
Makes 10 Servings
1 Tbsp. EVOO
¾ lean ground beef
2 ½ cups sliced brown mushrooms
2 carrots, diced
1 onion, chopped
2 cloves garlic, minced
5 cups beef stock (see below) or low salt beef broth
5 cups water
19 oz. plum tomatoes, chopped
3 potatoes, diced (optional)
¾ – 1 cup pearl barley or farro (depends on how thick you like your soup)
1 Tbsp. Worcestershire sauce
1 tsp. dried marjoram, or 1 ½ tsp. fresh
1 bay leaf
½ tsp. each salt & freshly ground black pepper
1/3 to ½ cup chopped fresh parsley
In a large pot, heat EVOO over high heat; cook beef for 5 minutes, stirring to break up meat; drain off any accumulated fat. Add mushrooms, carrots, onion and garlic; cook for 3 minutes. Stir in the stock, water, tomatoes, potatoes (if using), barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper; bring to a boil. Reduce heat, cover and simmer until potatoes and barley are tender, about 30 – 45 minutes. Discard bay leaf and stir in parsley.
Ladle soup into warm bowls and serve.
Helpful link to Making Stock.