Mom'S Mushroom Barley Soup
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Canned regular strength beef broth||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Ground beef||1⁄2 Pound|
|Potatoes||1 Pound, peeled, cut in 3/4 inch cubes|
|Barley||3⁄4 Cup (12 tbs)|
|Packed spinach leaves||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
Wipe mushrooms with a damp cloth.
Set aside 2 mushrooms; chop remaining mushrooms.
Melt butter or margarine in a 4-quart pot.
Add chopped mushrooms and garlic.
Cook, stirring, over medium-high heat, until mushrooms darken.
Sprinkle marjoram over cooked mushrooms.
Add broth, water, salt, pepper and bay leaf.
Brown ground beef in a medium skillet until no longer pink.
Drain off drippings.
Add browned beef, potato cubes and barley to pot; bring to a boil.
Cover and simmer until potatoes and barley are tender, about 30 minutes.
Discard bay leaf.
Cut spinach leaves in strips.
Stir spinach and milk into pot.
Cover and cook 5 minutes longer.
Do not boil.
Slice reserved mushrooms.
Ladle hot soup into individual bowls.