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Mushroom Barley Soup

 Mushroom Barley Soup
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario
11 ServingsPrep: 25 min. Cook: 1-3/4 hours

Ingredients

  • 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 2 cups finely chopped onions
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 pound fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh parsley

Directions

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until
  • no longer pink. Remove meat with a slotted spoon; keep warm and set
  • aside.
  • Saute onions, carrots and celery in drippings over medium heat until
  • tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and
  • stir 3 minutes. Stir in broths, water, barley, salt if desired and
  • pepper.
  • Return meat to pan; bring to a boil. Reduce heat; cover and simmer

2 of 2

Mushroom Barley Soup (continued)

Directions (continued)

  • 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
  • Yield: about 11 servings (2-3/4 quarts).
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium broths and without salt) equals 220 calories, 13 g fat (0 saturated fat), 43 mg cholesterol, 65 mg sodium, 12 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.