Beef barley soup with mushrooms and thyme from Cook's Illustrated Magazine, Jan/Feb 1998 (page 13) by Pam Anderson and Melissa Hamilton

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Notes about this recipe

  • Rinshin on October 30, 2014

    I did not completely follow this recipe. Used scraps from grinding chuck to make the broth part. So, we had much less useable beef than this recipe but the taste was spot on. Excellent beef barley soup the way it should be. Second time used 1 qt beef broth and water. Still produced excellent stock. Brown the beef until cannot brown anymore to impart the umami.

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