Mushroom Barley Soup

Soups are great to fall back on when you have little time to cook a big meal. Add leftovers from the frig to some broth...voila! A delicious, filling soup for dinner.

Here's another one to add to the files.



Mushroom Barley Soup

8 C. beef broth
8 oz. sliced mushrooms
3/4 lb stew beef, cubed into small pieces
3/4 C. quick cooking barley - more or less to taste
2 tsp. garlic powder
2 tsp. red pepper flakes
12 oz. egg noodles

Pour beef broth into a large pot. Heat over medium high heat.

In the meantime, add stew beef  and mushroom to a large frying pan. Cook until the stew beef has been browned and the mushrooms are starting to get soft.

Stir beef and mushrooms into the broth. Add garlic powder and red pepper flakes. Stir in barley and cook according to the directions on the box. With 5 minutes of cooking time remaining for the barley, add the egg noodles to the soup. Cook until the noodles are almost done - the noodles will continue to cook as they sit in the hot broth.