Creamy Sirloin, Mushroom and Barley Soup

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This soup is very good, use a good-quality beef broth/stock for this. If desired add in 1/4 cup dry red wine.

Ingredients Nutrition

Directions

  1. In a large pot or Dutch oven melt butter with the oil over medium-high heat.
  2. Sprinkle the beef cubes with salt and black pepper, then brown on all sides.
  3. Add in the onion, jalapeno (if using) carrots, thyme, dried chili flakes and bay leaf; cook for 4-5 minutes (adding in the garlic the last 2 minutes).
  4. Add in sliced mushrooms; stir for 1 minute.
  5. Add in barley, beef stock, bouillon powder and Worcestershire sauce; bring to a boil over medium heat.
  6. Reduce the heat to low and simmer covered for about 45 minutes to 1 hour, or until the barley is tender.
  7. In a small bowl whisk together the cream with flour until smooth; add into the simmering soup, stir until thickened.
  8. Season with salt and black pepper.
  9. Ladle into bowls then top with grated Parmesan cheese.
Most Helpful

First time ever making a soup with barley. Thanks to this recipe, it won't be the last time, Kitten CK.

Wonderful layered flavors.

RedJim July 16, 2011

Made a half a batch the other day for lunch and the only thing different was I added some diced celery. Fabulous again!! Next time I might cut down on the half-n-half but definately we will have this again. Thank you!

mama smurf March 08, 2010

A very different soup. I make alot of soup and this was a new twist for us, but we all thought it was wonderful. I only used 1 tsp thyme and also increased the flour to make this soup similar to cream of mushroom soup with a twist. I added the red wine and the red tomato paste I used with the beef broth made for a colorful soup. We will be making this soup again and went right into my binder for safe keeping. Thanks Kitten for another great recipe!

Calee December 09, 2006