Ingredients for Beef Mushroom Barley Soup
- 2 lbs beef round steak, cut into 1 inch cubes
- 1 cup pearl barley
- 1 (8 ounce) package fresh mushrooms, sliced
- 5 cups water
- 2 beef bouillon cubes
- 1 medium onion, chopped
- Bacon
- 1/2 teaspoon black pepper
- Garlic Powder
- 1 teaspoon dried rosemary
- Liquid Smoke
- Vegetable Oil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 bay leaf
- fresh parsley, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Mushroom Barley Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Mushroom Barley Soup
- In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and cook, stirring occasionally, until browned on all sides (about 8-10 minutes). Remove beef from pot and set aside.
- Add chopped onions to the pot and cook until softened and translucent (about 5 minutes).
- Add sliced mushrooms to the pot and cook for another 3-4 minutes, until slightly softened.
- Stir in minced garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more.
- Return the beef to the pot. Add beef broth, barley, carrots, and celery. Add the bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 90 minutes, or until the beef is very tender and the barley is cooked through. Stir occasionally.
- After 90 minutes, taste the soup and adjust seasoning as needed. Remove the bay leaf before serving.
- Ladle soup into bowls and garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
12g
Carbs
3g
