Taste of Home
Mushroom Barley Soup
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
YIELD: about 11 servings (2-3/4 quarts).
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
Ingredients
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1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
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1 tablespoon canola oil
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2 cups finely chopped onions
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1 cup diced carrots
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1/2 cup sliced celery
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1 pound fresh mushrooms, sliced
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2 garlic cloves, minced
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1/2 teaspoon dried thyme
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1 can (14-1/2 ounces) beef broth
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1 can (14-1/2 ounces) chicken broth
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2 cups water
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1/2 cup medium pearl barley
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1 teaspoon salt, optional
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1/2 teaspoon pepper
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3 tablespoons chopped fresh parsley
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 220 calories, 13g fat (0 saturated fat), 43mg cholesterol, 65mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.
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