Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

savory mushroom beef barley soup

(1 rating)
BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

This was in the Boston Globe,when I first came across it; and I have prepared it so many times now. It is thick, delicious and so filling; just a fresh baked bread with it is enough for me for supper or for lunch on a bitter cold day. Sometimes I use more fresh thyme or garlic, it all goes together and is nice reheated. I hope you'll enjoy it too.

►
(1 rating)
yield 8 to 10
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For savory mushroom beef barley soup

  • 1 1/2 lb
    beef, stew meat (i like bottom round) cubed
  • 2 Tbsp
    oil (divided for more than one batch)
  • salt and pepper, sprinkled on beef before browning
  • 2 c
    onions, chopped
  • 1 c
    carrots, diced (use organic,they're sweeter)
  • 1/2 c
    celery, finely diced
  • 1 lb
    mushrooms, optional (i used fresh white, 8 oz. package)
  • 1 tsp
    fresh garlic, minced
  • 1/4 tsp
    thyme, dried/ or if preferred use fresh minced parsley.
  • 4 c
    or 4 & 1/2 cups water, enough to make 8 cups liquid total.
  • 1 can
    14 ounces beef broth (i prefer low salt, fat free)
  • 1 can
    14 ounces chicken broth(i prefer fat free & low salt)
  • 3/4 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 1/2 c
    pearl barley, uncooked, rinsed

How To Make savory mushroom beef barley soup

  • 1
    Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
  • 2
    Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
  • 3
    Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan, or in a digital pressure cooker, on sautée setting, cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot if using. Otherwise use a pressure cooker, following directions, I have a new one. .
  • 4
    Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
  • 5
    Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. *NOTE If using a pressure cooker, wait until soup setting is done, then release pressure and add mushrooms for a few minutes before serving.Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
  • 6
    Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) I am new to owning a pressure cooker, and after the first few days I am more confident about using it. It is so quick, I love it and the flavors are so much better!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT