Beef Mushroom Barley Soup
"I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal."
photo by -Sylvie-
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 lb beef stew meat
- 3 onions, chopped
- 6 carrots, diced
- 1 lb button mushroom, sliced
- 8 cups beef broth (use low sodium if you prefer)
- 1 cup barley
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1⁄4 teaspoon pepper
- 2 dashes Tabasco sauce
directions
- Remove visible fat from beef and cut into small pieces.
- Brown meat (in 1 tsp olive oil if desired).
- Add onions and mushrooms and saute for 10 minutes.
- Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
- You can add some water if soup gets too thick.
- Pour into bowls and serve.
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Reviews
-
5 Stars! Yep, it's that good. I modified mine a bit for what I had on hand. First was using shitake mushrooms (I had dried ones and reconstituted them with some of the hot beef broth). I used three big mushrooms, so I cut way back on the beef, to about 4 oz. I left out the tabasco (didn't have any). Since I've got a PC glazed stoneware pot, I browned the meat, sauteed the onions and mushrooms, and boiled and simmered in the same pot... how easy is that! And lastly, it looks delicious too. I agree with everyone else who reviewed, serve it with big chunks of crusty bread. Thanks for the recipe. -
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I found this soup to be lacking flavour. And it was much too sweet, probably from all the carrots. I salvaged it by adding 1/2 package each of Lipton onion soup mix and Knorr vegetable soup mix. Then finished it off with some Worcestershire sauce. I made my own beef broth with soup bones, which would have had much less salt than store-bought broth. Maybe that accounted for the need of extra seasoning. -
My family LOVED this soup. I thank you very much for posting this recipe. The only change I made was adding more water. -
Just the greatest soup for a cold day. My family really likes it and always asks for seconds. The tabasco adds to the flavor and I have found I add it to other soups as well -
We really liked this. It was wonderfully rich and savory. I made it as directed. Thank you for sharing.
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Tweaks
-
Shitake mushrooms, less beef, no hot sauce.
RECIPE SUBMITTED BY
Kendra*
Redmond, WA
<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what? Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>
