Mushroom Barley and Beef Soup
Warm up with a hearty bowl of Mushroom Barley and Beef Soup, a comforting classic that's rich in flavor and deeply satisfying. This robust soup combines tender chunks of seared stew beef, earthy sliced mushrooms, and chewy pearl barley simmered to perfection in a rich beef broth infused with fragrant thyme and a savory blend of garlic, onion, carrots, and celery. A long, slow simmer ensures the beef is incredibly tender while the barley soaks up all the flavors, creating a wholesome, filling dish ideal for chilly evenings. With a cook time of just over an hour, this soup is as nourishing as it is effortless to prepare, making it perfect for a cozy family dinner. Garnish with fresh parsley for a vibrant touch and serve with crusty bread to soak up every last drop of this deliciously rustic soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 8 cups beef broth
- 0.75 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef cubes with salt and black pepper, then add them to the pot. Sear the beef on all sides until browned, about 5-7 minutes. Transfer the beef to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes until the mushrooms release their moisture.
Return the beef to the pot, then add the beef broth, pearl barley, dried thyme, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the beef is tender and the barley is cooked.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and enjoy.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10064 mg | 438% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.9 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4409 mg | 94% | |
*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.
