Quick Mushroom Stew

12 ingredients
8 steps

Ingredients

  • 1 (8 ounce) can mushroom soup
  • 1 (8 ounce) can tomato soup
  • 2 12 cups water
  • 2 cups fresh mushrooms, sliced
  • 12 cup barley
  • 2 bay leaves
  • 3 potatoes, cubed
  • 4 carrots, chopped
  • 1 tablespoon tapioca
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 garlic clove, minced (or 1 tsp garlic powder)

Directions

  1. 1
    In a dutch oven or casserole dish put soups, water and seasonings.
  2. 2
    Stir well.
  3. 3
    Add vegetables, barley and tapioca.
  4. 4
    Cover.
  5. 5
    Bake 325 for 2 hours.
  6. 6
    Remove cover and bake for another 30 minutes.
  7. 7
    Can be cooked in crockpot on low for 6-8 hours if preferred.
  8. 8
    Remove bay leaves before serving.

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