Mushroom, Barley and Beef Soup

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock

Ingredients Nutrition

Directions

  1. In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
  2. Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
  3. Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
  4. Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
  5. Add stock, water, bay leaf and barley, bring to a boil.
  6. Reduce heat and simmer gently , about 45 minutes, until barly is tender.
  7. Add beans and heat through.
  8. Remove bay leaf.
Most Helpful

Really good overall, and quite filling. To modify, I used cannellini beans instead of black beans, left the celery out, increased to 1/4 cup tomato paste, and added a little garlic powder. One could likely be generous with the balsamic vinegar as well, giving the flavor a boost.

Alyse C. September 17, 2013

I took part in my three chefs and saw this made by wicked cook and it went right in my to make book, what a very good soup this is. Like wicked I thought about using stew meat but I had ground meat on hand so I used that, it was full of flavour and very filling great for this time of year, this is one I am sure I will be making again and again. Thank's for a very good recipe.

Tea Jenny November 22, 2009

I misread the recipe and used stew meat. I also skipped the beans. Lovely soup full of flavour. Made for My 3 Chefs event

wicked cook 46 November 12, 2009