Ingredients for Beef Barley Mushroom Soup
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How to Make Beef Barley Mushroom Soup
- In a large stockpot or Dutch oven, place 1.5 lbs beef stew meat.
- Pour in 8 cups of water, ensuring the beef is fully submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
- Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 8 oz cremini mushrooms (sliced), 4 cloves garlic (minced), 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Cover and simmer for 30 minutes.
- Stir in 1 cup pearl barley.
- Continue to simmer, uncovered, for another 30 minutes, or until barley is tender and soup has thickened slightly.
- Remove bay leaf before serving. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
84g
Carbs
5g