Recipe by: Anne Sofie
Prep 80 m
Cook 0 m
Ready In 80 m
Make this hearty, soul-satisfying soup, topped with a pile of addictively-good fried onions, for your family and friends, or just keep it all to yourself. Because trust us, you won’t get tired of the leftovers any time soon.
2 tablespoons olive oil
1 package (8 oz) sliced mushrooms
1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium carrot, chopped
2 cloves garlic, finely chopped
3 tablespoons Gold Meda all-purpose flour
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups Progress beef flavored broth (from two 32-oz cartons)
2/3 cup uncooked pearl barley
1 cup heavy whipping cream
2 cups vegetable oil
2 large onions, cut in half, thinly sliced (3 cups)
In 5-quart Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until browned. Transfer to bowl.
Add beef to Dutch oven; cook 7 to 9 minutes, stirring frequently, until thoroughly cooked. Add reserved mushrooms, chopped onions, carrot and garlic; continue to cook 4 to 6 minutes, stirring occasionally, until softened. Sprinkle flour, thyme, salt and pepper over beef and vegetables; cook and stir 2 minutes. Stir in broth; heat to boiling. Add barley; reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is cooked. Stir in whipping cream; cook 1 to 2 minutes or until hot.
Meanwhile, in 12-inch skillet, heat 2 cups vegetable oil over medium-high heat until hot. Add 1 cup of the sliced onions; fry 7 to 9 minutes or until deep brown. Transfer to paper towel-lined plate. Repeat with remaining onions.
Sprinkle individual soup servings with frizzled onions.
mujeeb muneer hameedh