There’s is nothing like sitting down to a bowl of piping hot soup on these long winter nights. And when you’re entire dinner is in that bowl, that’s what I call a real winner!!
1 large onion- diced
4 cloves garlic
1 large carrot- diced
1 large white carrot- diced
2 cans of mushrooms
1.5 Lb of boneless flankin- cubed
1 cup of barley
1 1\2 tbs salt
2 tsp pepper, onion and garlic powder
1 tsp white pepper
Sauté the onions and garlic. Add meat and sauté for a few more minutes. Add the carrot, white carrot and mushrooms and sauté for an additional 10 minutes. Add barley, spices and cover with water. Once the soup boils, lower to a med low flame and allow it to cook covered for 2 hours.
Freeze once the soup is cooked and rewarm when you’re ready to serve. I love having my freezer stocked with this soup so I can serve as a quick entree or in case of an emergency, as a last minute supper.
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