Charlie’s Pride Pot Roast enriches a homemade barley soup dotted with carrots, onions, celery, and fresh mushrooms for the perfect spoonful in every bite.
Serves:
6
Ingredients:
| 2 cups | Charlie’s Pride Pot Roast, bite size pieces |
| 1 cup | Diced white onion |
| ½ cup | Diced carrots |
| ½ cup | Diced celery |
| 2 Tbsp | Butter |
| 1 Tbsp | All-purpose flour |
| 6 cups | Beef stock |
| ⅓ cup | Marinara sauce |
| ¾ cup | Barley |
| 1 cup | Sliced button mushrooms |
| ½ Tbsp | Kosher salt |
| 1 tsp | Ground black pepper |
Directions:
| 1. | In a large soup pot on medium heat, sauté onion, carrots, and celery in butter. | |
| 2. | Cook until translucent, about 3 to 4 minutes, then add the flour. Brown for 3 minutes and slowly whisk in beef stock. | |
| 3. | Add Charlie’s Pride Pot Roast, marinara sauce, barley, and mushrooms. Season soup with salt and pepper; cook at a slow simmer for 45 minutes. |