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
- 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
- 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 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
Originally published as Mushroom Barley Soup in Taste of Home October/November 1996, p27
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