Creamy Beef Barley Soup

We like soup and this one has everything my husband likes.   I occasionally use a pint of Home canned Hamburger Mix instead of the fresh ground beef and tomato paste to make this even faster, along with Home-canned Beef Stock.  I don’t bother to peel the potato.  Notice that the barley and potato are only half servings; so you don’t really get too much starch.  If you don’t like barley (but you’re missing out), try rice instead.                     

Creamy Beef Barley Soup 

     1/2    pound  ground beef

  4           large  fresh mushrooms -- sliced

  1           celery rib -- chopped

  1           small  onion -- chopped

  2           teaspoons  all-purpose flour

  2           Pints  Beef Broth -- or two 14 1/2 oz cans

  2           medium  carrots -- sliced

  1           large  potato -- cubed

     1/2    teaspoon  pepper

     1/8    teaspoon  salt

     1/3    cup  Quick Barley

     1/2    Cup  Half and Half -- or evaporated milk

  2           tablespoons  tomato paste

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.

Reduce heat; cover and simmer for 20 minutes or until barley is tender. Whisk in half and half and tomato paste; heat through.

Yield: 4 servings.