Ingredients for Beef Mushroom Barley Soup
- 1 pound beef soup bone
- 1 pound sirloin steak
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups low sodium beef broth
- 2 cups water
- 1 cup quick-cooking barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 bay leaves
- 2 medium carrots, peeled and chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
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How to Make Beef Mushroom Barley Soup
- 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.
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- 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.
- Bring to a simmer, then reduce heat to low and cook for 15 minutes.
- While the broth simmers, trim all fat from 1 pound sirloin steak and cut into 1-inch cubes.
- Add the beef to the soup and simmer for 20 minutes, or until the beef is cooked through.
- Remove the soup bone and discard. Skim off any excess fat or debris from the surface of the soup.
- Stir in 1 cup of quick-cooking barley and 2 medium carrots, peeled and chopped.
- Continue to simmer for another 30 minutes, or until the barley and carrots are tender. Add more water if the soup becomes too thick.
- Season to taste with salt and pepper before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
15g
Carbs
6g
