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Beef, Mushroom, and Brown Rice Soup


One of my favorite soups when I was growing up was this beef and barley soup my mom used to make. It was cozy, warm, and perfect on a winter day. Unfortunately, my husband is allergic to barley, so this was the perfect edit! The mushrooms and beef broth add that much more flavor!



Place the oil in a pot over medium high heat. Add the carrots, celery, and mushrooms. Sauté until soft.


Add the stew meat and brown.


Add the rice, beef broth, and water. Bring to a boil, then cover and turn heat to low. Cook for three hours.


Add salt and pepper to taste.