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.
- 2 lbs beef sirloin (cut into 3/4-inch cubes)
- 3 tablespoons butter
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 tablespoons minced fresh garlic (or to taste)
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 2 carrots, peeled and diced
- 2 teaspoons dried thyme
- 1 teaspoon dried chili pepper flakes (or to taste)
- 1 large bay leaf
- 3 cups sliced fresh mushrooms
- 1⁄2 cup pearl barley
- 2 1⁄2 cups beef broth
- 1 tablespoon oxo instant bouillon granules
- 2 -3 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 3 cups half-and-half cream or 3 cups milk
- salt and black pepper
- grated parmesan cheese
- In a large pot or Dutch oven melt butter with the oil over medium-high heat.
- Sprinkle the beef cubes with salt and black pepper, then brown on all sides.
- 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).
- Add in sliced mushrooms; stir for 1 minute.
- Add in barley, beef stock, bouillon powder and Worcestershire sauce; bring to a boil over medium heat.
- Reduce the heat to low and simmer covered for about 45 minutes to 1 hour, or until the barley is tender.
- In a small bowl whisk together the cream with flour until smooth; add into the simmering soup, stir until thickened.
- Season with salt and black pepper.
- Ladle into bowls then top with grated Parmesan cheese.
First time ever making a soup with barley. Thanks to this recipe, it won't be the last time, Kitten CK.
Wonderful layered flavors.
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!
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!