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Recipe by Molly Hagler

Beef, Mushroom, and Brown Rice Soup

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Beef, Mushroom, and Brown Rice Soup
Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Gluten Free - No Refined Sugar

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!

Ingredients

Soup

  • 1 tablespoon oil

  • 6 carrots, sliced

  • 3 stalks celery, sliced

  • 8 ounces mushrooms, sliced

  • 1 and 1/2 pounds stew meat

  • 1 cup brown rice

Directions

Prepare the Beef, Mushroom, and Brown Rice Soup

1.

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

2.

Add the stew meat and brown.

3.

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

4.

Add salt and pepper to taste.  

Recipe tags

beef brown rice doctoredupkitchen hearty soups molly hagler mushrooms Shabbos soup
Beef, Mushroom, and Brown Rice Soup

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Chaye Kahan
Chaye Kahan
2 years ago

Can I use water instead of the broth?

0
Raquel
Raquel
Reply to  Chaye Kahan
2 years ago

Sure, but broth does add a lot of flavor so you may need to add some more seasoning.

0
wpdiscuz   wpDiscuz

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