Beef and Barley Mushroom Soup

Soups bring out a special richness in flavors as the ingredients meld during simmering. This beef and barley mushroom soup is bound to become a family favorite.

Most of the meat, milk and eggs we enjoy today come from pigs, cows and poultry raised indoors. Unlike the past, farm animals today enjoy comfortable, well-ventilated, climate-controlled barns where they stay cleaner and are kept away from predators, flies and the elements. They also eat healthy diets, often prescribed by an animal nutritionist, which includes a healthy dose of protein from soybean meal. This helps raise healthier animals, which means healthier food, like this delicious soup.

Print Recipe
Beef and Barley Mushroom Soup
Course Main Dish
Prep Time 30 Minutes
Cook Time 50 Minutes
Servings
Servings
Ingredients
  • 1 Pound Mushrooms assorted (button, shiitake, cremini, oyster, and/or portobello)
  • 1/4 Cup Flour All-purpose
  • 1 Teaspoon Salt Divided
  • 1/2 Teaspoon Black Pepper Divided
  • 1-1 1/4 Pounds Beef Stew Meat
  • 2 Tablespoons Olive Oil Divided
  • 1 Cup Shallots Chopped
  • 4 Cloves Garlic Minced
  • 1 Large Carrot Coarsely chopped
  • 2 Stalks Celery Cut into 1/4 inch slices
  • 1 Tablespoon Thyme Fresh, Chopped
  • 6 1/2 Cups Chicken Stock
  • 6 Cups Water
  • 1 1/2 Cups Pearl Barley
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Lemon Juice
Course Main Dish
Prep Time 30 Minutes
Cook Time 50 Minutes
Servings
Servings
Ingredients
  • 1 Pound Mushrooms assorted (button, shiitake, cremini, oyster, and/or portobello)
  • 1/4 Cup Flour All-purpose
  • 1 Teaspoon Salt Divided
  • 1/2 Teaspoon Black Pepper Divided
  • 1-1 1/4 Pounds Beef Stew Meat
  • 2 Tablespoons Olive Oil Divided
  • 1 Cup Shallots Chopped
  • 4 Cloves Garlic Minced
  • 1 Large Carrot Coarsely chopped
  • 2 Stalks Celery Cut into 1/4 inch slices
  • 1 Tablespoon Thyme Fresh, Chopped
  • 6 1/2 Cups Chicken Stock
  • 6 Cups Water
  • 1 1/2 Cups Pearl Barley
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Lemon Juice
Instructions
  1. Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside. In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.
  2. Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.
Recipe Notes

Nutrition Facts per serving:
Calories: 330
Protein: 22 g
Carbohydrate: 41 g
Saturated Fat: 3 g
Cholesterol: 40 mg
Sodium: 730 mg
Dietary Fiber: 8 g
Sugars: 4 g
Fat: 10 g
Trans fats: 0 g

Daily Values:
30% vitamin A
4% calcium
10% vitamin C
20% iron

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