Mushroom Barley Soup
Clean Ingredients:
1-1/2 pounds boneless meat throw, cut into 3/4-inch 3D shapes
1 tablespoon canola oil
2 cups finely cleaved onions
1 cup diced carrots
1/2 cup cut celery
1 pound new mushrooms, cut
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) meat stock
1 can (14-1/2 ounces) chicken stock
2 cups water
1/2 cup medium pearl grain
1 teaspoon salt, discretionary
1/2 teaspoon pepper
3 tablespoons cleaved new parsley
Clean Directions
In a Dutch stove or stockpot, cook meat in oil over medium hotness until as of now not pink. Eliminate meat with an opened spoon; keep warm and save.
Saute onions, carrots and celery in drippings over medium hotness until delicate, around 5 minutes. Add mushrooms, garlic and thyme; cook and mix 3 minutes. Mix in stocks, water, grain, salt whenever wanted and pepper.
Return meat to container; heat to the point of boiling. Diminish heat; cover and stew 1-1/2 to 2 hours or until grain and meat are delicate. Add parsley. Cool. Partake in the Polish Mushroom Barley Soup plans !!!
Polish Mushroom Barley Soup Video :
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