Beef Barley Soup with Mushrooms
User Reviews
5
Beef Barley Soup with Mushrooms
Description
Beef Barley Soup with Mushrooms brings together cooked beef, mushrooms, barley, and vegetables into a nourishing one-pot dish. The process begins with sautéing diced onion, celery, and carrots in butter until softened, followed by mushrooms cooked until much of their moisture evaporates and their flavor concentrates. Adding diced potatoes, beef broth, and pearled barley creates a thick, hearty base that simmers until the barley is tender and the broth is rich. Stirring in the cooked beef and frozen peas just before serving warms the meat and adds subtle sweetness from the peas. The fresh parsley brightens the soup with a fresh herbal note.
The flavors are layered through the initial sauté, producing a depth in the broth. The texture combines the chewiness of barley with tender vegetables and beef that melts in the mouth. This soup can stand as a main dish for a comforting meal, particularly when cooler weather calls for warm, filling preparations.
Leftover prime rib or any cooked beef works well, but if starting with raw beef chuck or round, browning the beef first and simmering it with the barley and vegetables until tender is required. This soup freezes well, keeping its texture and flavor up to six months in an airtight container. For gluten-free diets, substituting barley with rice or gluten-free oats is possible, adjusting cooking time accordingly.
Ingredients
- 1 tablespoon butter or olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 2 carrot diced
- 16 oz. portobello mushrooms sliced, baby
- 2 potatoes diced (about 2 cups, white
- 8 cups beef broth
- 3/4 cup barley pearled
- 2 cups beef cut into cubes or shredded (see note, cooked
- 1 cup peas frozen
- 2 tablespoons parsley chopped, fresh
- kosher salt
- 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
- Leftover cooked beef like prime rib, pot roast, or steak can be used to simplify the recipe.
- If using raw beef chunks, brown them first and simmer with potatoes and barley for about an hour until tender.
- This soup freezes well for up to six months when stored airtight.
- For a gluten-free option, replace barley with rice or gluten-free oats and adjust cooking times as needed.
- Season to taste with salt and pepper after cooking, as broth and ingredients can vary in saltiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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