Description
Hearty Beef Barley Soup with Mushrooms features tender beef, wholesome pearl barley, and earthy mushrooms simmered with fresh vegetables in a savory beef broth.
Ingredients
Scale
- 1 tablespoon butter (or olive oil)
- 1 yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 16 oz. baby portobello mushrooms, sliced
- 2 white potatoes, diced (about 2 cups)
- 8 cups beef broth
- 3/4 cup pearled barley
- 2 cups cooked beef, cut into cubes or shredded
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onions, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened and starting to brown.
- Add the sliced baby portobello mushrooms and a pinch of salt to the pot. Stir together and sauté until the mushrooms have softened and most of their liquid has evaporated, about 5 minutes.
- Stir in the diced white potatoes, beef broth, and pearl barley. Season with additional salt and black pepper. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for 40 minutes.
- Add the cooked beef cubes or shredded beef along with the frozen peas and chopped fresh parsley into the soup. Cook for an additional 2 minutes.
- Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra parsley if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg