Beef Barley Soup with Mushrooms
User Reviews
5.0
21 reviews
Excellent
Beef Barley Soup with Mushrooms
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This Beef Barley Soup is packed with vegetables, including mushrooms, peas, potatoes, and carrots. It's hearty and packed with flavor, and using already cooked beef cuts down on cooking time.
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Ingredients
- 1 tablespoon butter or olive oil
- 1 yellow onion diced
- 2 ribs celery diced
- 2 carrots diced
- 16 oz. baby portobello mushrooms sliced
- 2 white potatoes diced (about 2 cups)
- 8 cups beef broth
- 3/4 cup pearled barley
- 2 cups cooked beef cut into cubes or shredded (see note)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- kosher salt and black pepper
Instructions
- In a large pot or dutch oven, melt the butter (1 tablespoon) over medium-high heat. Add the onions, celery, and carrots. Sauté for about 5 minutes, until softened and starting to brown.
- Add the mushrooms and a pinch of salt. Stir together and sauté, stirring only occasionally, until mushrooms are softened and most of their liquid has released and evaporated (about 5 minutes).
- Add the potatoes, beef broth (8 cups), and barley (3/4 cup), along with some more salt and pepper. Bring to a boil, cover, and simmer on low for 40 minutes, or until barley is cooked.
- Stir in the cooked beef, frozen peas (1 cup), and chopped fresh parsley (2 tablespoons). Cook for two more minutes, until everything is heated through.
- Season to taste and serve.
Notes
- I used leftover prime rib for this recipe. You can use leftover pot roast, steak, tenderloin, or any other leftover beef you have.
- If you don't have cooked beef, you can use 1 lb. of beef chuck or round roast cut into 1/2" pieces. Brown the pieces in butter or oil in the pot, remove and set aside. Then, continue with directions. When you add the beef broth, potatoes, and barley to the pot, add the beef as well, and simmer for about an hour until the beef is tender and the barley is cooked.
- This beef barley soup can be frozen for up to 6 months in an airtight container.
- For a gluten-free version, substitute rice or gluten-free oats for the barley.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
208kcal
(10%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
22mg
(7%)
Sodium
944mg
(39%)
Potassium
729mg
(21%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
2815IU
(56%)
Vitamin C
16.5mg
(18%)
Calcium
53mg
(5%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 944mg | 39% |
| Potassium | 729mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2815IU | 56% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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