Mushroom Beef Barley Soup is hearty, it’s healthy, and it is the ideal use for that leftover Christmas roast you have been reheating for the past week. This recipe is going to pre-suppose that you have already cooked your beef and are using it up in this soup. Send me a comment if you’d like tips on how to cook your beef from scratch for this dish. And, of course, if you don’t want to use beef at all, leave it out! This soup can be just as hearty and delicious when prepared vegetarian-style… just use vegetable or mushroom stock in place of the beef stock, and you’re in business.
