Beef Mushroom Barley Soup Recipe

Ingredients for Beef Mushroom Barley Soup

• 1 pound beef soup bone
• 1 pound sirloin steak
• 2 tablespoons olive oil
• Fresh Mushrooms
• Onion
• 2 cloves minced garlic
• Low Sodium Beef Broth
• 2 cups water
• Quick Cooking Barley
• Dried Thyme
• Dried Marjoram
• 2 bay leaves
• Baby Carrots

How to Make Beef Mushroom Barley Soup

1. Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add 8 ounces of sliced cremini mushrooms, 1 medium chopped onion, and 2 cloves of minced garlic.
2. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Pour in 6 cups of beef broth, 2 cups of water, 1 pound beef soup bone, 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, and 2 bay leaves.
4. Bring to a simmer, then reduce heat to low and cook for 15 minutes.
5. While the broth simmers, trim all fat from 1 pound sirloin steak and cut into 1-inch cubes.
6. Add the beef to the soup and simmer for 20 minutes, or until the beef is cooked through.
7. Remove the soup bone and discard. Skim off any excess fat or debris from the surface of the soup.
8. Stir in 1 cup of quick-cooking barley and 2 medium carrots, peeled and chopped.
9. Continue to simmer for another 30 minutes, or until the barley and carrots are tender. Add more water if the soup becomes too thick.
10. Season to taste with salt and pepper before serving. Garnish with fresh parsley (optional).