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Author Notes: During my college years I worked part time at the local Kroger as a cashier. This particular store anchored a large strip mall which included a Woolworths, a JC Penney and much to everyone's satisfaction a Sanders store. Sanders was famous for their ice cream, sundaes, shakes and cakes and back then had a lunch counter that served fabulous food. When I worked on Saturdays all day I would go to Sanders for their fabulous vanilla milk shake and for their mushroom barley soup. I just loved the soup and here have tried to re-create it in all its simplicity. —inpatskitchen
Makes about 4 quarts
- 3 tablespoons olive oil, divided
- 12 ounces medium button mushrooms, sliced
- 12 ounces boneless beef chuck cut into a small dice
- 1 large onion, diced
- 1 stalk celery cut into a small dice
- 1 carrot cut into a small dice
- 2 cloves minced garlic
- 1 bay leaf
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 8 cups chicken broth
- 1 cup quick cooking pearl barley ( add an extra 1/2 cup for a thicker soup)
- 2 tablespoons Worcestershire sauce
- In a large skillet heat 2 tablespoons of the olive oil and then add the sliced mushrooms and saute until browned. Set aside.
- In a large soup pot heat the remaining tablespoon of olive oil and add the diced beef. Cook until nice and brown.
- Add the onion, carrot, celery, garlic, thyme leaves, bay leaf and salt and pepper and continue to cook until the onion softens.
- Add the beef broth and chicken broth, bring up to a boil and then simmer for 45 to 50 minutes, adding the mushrooms at about the 20 minute mark. Add the barley and simmer another 10 to 15 minutes.
- Turn off the heat and stir in the Worcestershire sauce. Re season with salt and pepper if need be.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch