To Die for Soup aka Hearty Mushroom Barley Soup

This soup is a favorite in my house, I have to admit when a friend gave me the recipe I was a little skeptical - ground beef in soup? But I gave it a whirl and soon found out why it was renamed by many as "To Die for Soup".

It's very hearty and filling, great for a crowd 

and even better left over.

Here's the recipe:

3/4 lb lean ground beef

2 1/2 cup sliced fresh mushrooms

2 carrots diced

1 onion chopped

2 cloves garlic minced

5 cups beef stock

5 cups water

1 can diced tomatoes

3 potatoes diced

3/4 cup barley

1 tbsp Worcestershire sauce

1 bay leaf

1/2 tsp each salt & pepper

In dutch oven cook ground beef, stirring to break up meat, drain off fat.

Add mushrooms, carrots, onions & garlic, cook for 3 mins. Stir in rest of ingredients, bring to a boil. Reduce heat. Cover and simmer until potatoes and barley are tender, about 30 mins. 

Discard bay leaf.

Makes 10 servings.

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