Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced mushrooms
  • 1 lb lean (at least 80%) ground beef
  • 1 cup chopped onions
  • 1 medium carrot, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups Progresso™ beef flavored broth (from two 32-oz cartons)
  • 2/3 cup uncooked pearl barley
  • 1 cup heavy whipping cream
  • 2 cups vegetable oil
  • 2 large onions, cut in half, thinly sliced (3 cups)

Instruction

  • In 5-quart Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until browned. Transfer to bowl.
  • Add beef to Dutch oven; cook 7 to 9 minutes, stirring frequently, until thoroughly cooked. Add reserved mushrooms, chopped onions, carrot and garlic; continue to cook 4 to 6 minutes, stirring occasionally, until softened. Sprinkle flour, thyme, salt and pepper over beef and vegetables; cook and stir 2 minutes. Stir in broth; heat to boiling. Add barley; reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is cooked. Stir in whipping cream; cook 1 to 2 minutes or until hot.
  • Meanwhile, in 12-inch skillet, heat 2 cups vegetable oil over medium-high heat until hot. Add 1 cup of the sliced onions; fry 7 to 9 minutes or until deep brown. Transfer to paper towel-lined plate. Repeat with remaining onions.
  • Sprinkle individual soup servings with frizzled onions.