About this recipe: This soup is guaranteed to keep you warm during the cold winter months. It's thick, hearty and full of flavour. Stewing steak is simmered with vegetables and barley in a chicken stock. Enjoy with crusty bread rolls, if desired.
This soup was so good I couldn't sit still and eat it! I am a picky eater however and I don't care for lots of things so I left out the mushrooms, thyme and mixed vegies, I just added extra carrots and potatoes. I also added a little extra liquid at the end as it got real thick. I served it with crusty bread and a fruit salad-awesome! - 05 Mar 2003 (Review from Allrecipes US | Canada)
My family loved this! I did make some slight changes though. I omitted the frozen vegetables and instead added a handful of fresh string beans snapped into small pieces. I also added a tablespoon and a half of chicken boullion (granules)for a little more flavor. This recipie was easy, healthy & hearty. Thanks! - 02 Mar 2006 (Review from Allrecipes US | Canada)
Really nice soup. I didn't use mushrooms (hubby hates them) and I honestly didn't miss them. I did find that the beef taste needed a bit of a boost so right at the end of cooking I added a shot of beef base concentrate. That was exactaly what the receipe needed. Next time I think I will start with 3 cups of chix stock and 2 cups of beef stock to approximate what I did this time. - 19 Oct 2006 (Review from Allrecipes US | Canada)