1. Heat water in medium saucepan over medium-high heat to a
boil. Add barley. Reduce heat to medium-low. Cover and cook 40
minutes or until barley is tender, stirring occasionally.
2. Cook beef in 3-quart nonstick saucepot until well
browned, stirring often.
3. Add mushrooms and garlic and cook until mushrooms are
4. Stir in broth, thyme, black pepper and carrots. Heat to
a boil. Reduce heat to low. Cover and cook 10 minutes or until
carrots are tender. Stir in barley.
Tip: Substitute 1/2 cup quick-cooking barley for pearl
barley. Cook 12 minutes (or according to package directions)
or until barley is tender.
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