Beef, Mushroom, and Brown Rice Soup

Molly Hagler Molly Hagler
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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!

3h 30m 4
Easy Gluten Free No Refined Sugar Meat

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.


     

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1 Comment

Chaye Kahan •

Can I use water instead of the broth?

Raquel Malul Kosher.com Team •
Reply to Chaye Kahan

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