Beef and Mushroom Barley Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
3 bowls
ingredients
- 29.58 ml oil, divided
- 14.79 ml butter
- 113.39 g white button mushrooms or 113.39 g baby portabella mushrooms
- 113.39 g beef stew meat, cut into bite sized chunks
- 2 garlic cloves, minced
- 118.29 ml onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 396.89 g can beef broth
- 532.32 ml water
- 78.78 ml barley (not quick cooking)
- 4.92 ml Worcestershire sauce
- salt and pepper
directions
- Slice or quarter mushrooms into about 1 inch pieces.
- Heat 1 T. oil and butter in soup pot over medium high heat. Add mushrooms and saute until softened, about 3-4 minutes. Add garlic, saute for 30 seconds and remove from heat to a bowl and reserve.
- Heat remaining tablespoon of oil in same pot over medium high heat. Add onion, carrot and celery and saute until softened, about 3 minutes.
- Add the beef and saute until browned, about another 3 minutes.
- Add broth, water and barley. Heat to a low boil, cover, reduce heat and simmer for 40 minutes.
- Add mushrooms and worcestershire sauce, and simmer partially covered (with the lid slightly off) 20 minutes more.
- Adjust seasoning if necessary. If you are using full sodium broth you may not need salt.
- Serve hot with good bread!
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RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food