If you have followed me for very long, you will know that it’s no secret that I am a huge fan of soup. I could seriously eat it EVERY day. Some weeks, I do! This is a quality that (most) of my children share. This bowlful of Vegetable Beef, Barley & Mushroom Soup treated our bellies kindly when fall officially hit our neck of the woods a couple of weeks ago.
I recently picked up a freebie magazine that has many dietary tips and recipes in it from our local HyVee store. This recipe was one that was featured. I didn’t change much about it, just small tweaks here and there, and it had a great flavor. My ONLY note about it is this. If you are NOT a fan of thyme, you may choose to omit it. It isn’t one of my favorite spices, and I even cut the portion down and it still was a tad over powering for our taste. If you are a fan, by all means, keep it! Seems that most stews and vegetable soups call for thyme.
Not sure why my family isn’t a fan, but I guess we can’t like everything. right?
I giggle to myself when I remember a stew I made last winter and my oldest son said as he was eating, “Mom, you can really taste all of the thyme you put into this dinner!” I know where he gets his sarcasm, so I can appreciate it.
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- 1/2 pound baby bella mushrooms, sliced
- 1/2 pound white mushrooms, sliced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds beef stew meat
- olive oil
- 1 cup shallots, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced (I love using the carrot chips or coins)
- 1 1/2 cups celery, chopped
- 1/2 - 1 Tablespoon thyme (if you aren't a fan, omit this step)
- 7 cups beef broth
- 5 cups water
- 1 1/2 cups quick barley
- 3 Tablespoons tomato paste
- 1 Tablespoon lemon juice
If you love soup like us, here are a couple of my favorites!