If you live in South Dakota, the weather continues to be such that you look forward to the hot soups or casseroles for dinner. It has been cold and rainy and yucky today which is pretty much what it's been like for the last week or so and looks like it will continue to be for at least the next week. Tonight we're actually having a beef roast in the crock pot, but I had made this soup a couple weeks ago and it was so tasty and easy. I never cooked with barley before and it was really tasty in this delicious, creamy soup.
Easy Beef Barley Soup From Taste of Home's Healthy Cooking
1/2 pound ground beef (I used the whole pound)
2 large fresh mushrooms, sliced
1 celery rib, chopped
1 small onion, chopped
2 tsp flour
3 cans (14 oz each) beef broth
2 medium carrots, sliced
1 large potato, peeled and cubed
1/2 tsp pepper
1/8 tsp salt
1/3 cup medium pearl barley
1 can (5 oz) evaporate milk
2 T tomato paste
In a Dutch oven, over medium heat, cook and stir the beef, mushrooms, celery and onion until the meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in the barley. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.