Beef and Barley Soup with Wils Mushrooms
Immerse yourself in the hearty flavors of our Beef and Barley Soup with Wild Mushrooms, a comforting dish perfect for chilly days. This savory soup combines tender, slow-simmered stewing beef with the earthy richness of wild mushrooms like shiitake, chanterelle, or oyster, creating a deeply flavorful base. Pearl barley adds a satisfying nutty texture, while aromatics like garlic, thyme, and a hint of bay leaf infuse each spoonful with irresistible warmth. Packed with wholesome vegetables like carrots, celery, and onion, this one-pot meal is both nourishing and delicious. Ready in just over 90 minutes, it’s an excellent choice for cozy family dinners or meal prep. Finish it off with a sprinkle of fresh parsley for a burst of color and freshness. This rustic soup is as comforting as it is nutritious—perfect for savoring all season long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 ounces wild mushrooms, cleaned and sliced (such as shiitake, chanterelle, or oyster)
- 8 cups beef broth
- 0.75 cup pearl barley
- 1 teaspoon fresh thyme leaves
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the stewing beef with salt and pepper. Add the beef to the pot in batches to avoid overcrowding, searing it until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Add the wild mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Return the browned beef to the pot, along with any juices that have accumulated.
Pour in the beef broth and bring to a boil.
Stir in the pearl barley, fresh thyme leaves, and bay leaf. Reduce the heat to low, cover the pot partially, and simmer for 60-70 minutes, or until the barley is tender and the beef is fork-tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot and enjoy this warm, nourishing soup!
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9642 mg | 419% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 15.2 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 279 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2927 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
