Savory Mushroom Beef Barley Soup

9
Beth M.

By
@BakinTime

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 to 10
Prep:
1 Hr
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

  • 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(s)
    beef broth (i prefer low salt, fat free)
  • 1 can(s)
    chicken broth(i prefer fat free & low salt)
  • 3/4 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 1/2 c
    pearl barley, uncooked

How to Make Savory Mushroom Beef Barley Soup

Step-by-Step

  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,cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot.
  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. 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) You would have more knowledge about that than I do!

Printable Recipe Card

About Savory Mushroom Beef Barley Soup

Course/Dish: Beef Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy



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