Beef Mushroom Barley Soup

• 560 g 5% lean ground beef
• 320 g chestnut mushrooms, sliced
• 320 g pearl barley
• 600 g ripe tomatoes, chopped
• 800 ml water
• 4 cloves garlic cloves, finely chopped

Directions

1. 1Prepare Beef Mushroom Barley Soup by measuring 5% lean ground beef, chestnut mushrooms, sliced and pearl barley before starting; cut ingredients as specified.
2. 2Add the main ingredients and liquid, bring to a gentle boil, then lower the heat and cover.
3. 3Simmer gently for 28 minutes, stirring twice, until tender. Poultry must reach 74°C and ground meat must have no pink centre. Check that the centre reaches 71°C before serving.
4. 4Adjust the thickness with a little hot water, finish with the measured citrus or herbs, and serve hot.