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Beef Barley Soup Recipe
by Julia Ann Souders

Beef Barley Soup

Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushroom, celery and onion are ethe added vegetables.

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Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6 cups

Goes Well With: toasted cheese sandwiches


  • 2 cups cooked roast beef, cut into 1/2 inch thin pieces
  • 1/3 cup diced onion
  • 2 tablespoons diced celery
  • 1 4 ounce can mushrooms, stems and pieces
  • 4 cups of water
  • 3/4 cup Quaker Quick Barley


  1. Put the roast beef into a Dutch Oven.
  2. Add the onion, celery, mushrooms and barley.
  3. Add 4 cups of water.
  4. Dover, bring to a boil.
  5. Reduce heat, simmer 10-12 minutes until barley is tender.
  6. Stir occasionally.
  7. More water can be added if too thick.