I made this soup recipe the other night. It was a hit. Such a hit that there were no leftover. Now I have to make another batch. Absolutelty delicious. Try it you'll love it!
What you need:
- 12 oz boneless beef sirloin steak
- 1 tbsp. butter
- 3 cloves garlic, minced
- 2 carrots diced
- 1 onion diced
- 1/2 tsp. dried thyme
- 2 cups sliced mushrooms
- 1/2 cup pearl barley
- 2 tbsp. worchestershire
- 2 1/2 cup beef stock
- 3 tbsp. all purpose flour
- 3 cups milk
- 1 cup Shredded Cheddar or Swiss cheese
- salt and pepper to taste
What you do:
Cut steak into cubes. In large pot, melt butter over high heat, brown beef on all sides. Reduce heat to medium high. Add garlic, carrot, onion and thyme. Cook stirring for 3 minutes or until onions are softened. Add mushrooms and barley, stir to combine. Stir in beef stock and worchestershire. Bring to boil over high heat. Reduce to low, cover and simmer for 20 minutes or until barley is tender. Increase heat to medium, whisk flour into mile and gradually stir into pot. Cook uncovered stirring often for about 4 minutes or until slightly thickened. Season to taste with salt, pepper and worchestershire. Garnish with cheese and enjoy!
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