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Beef Mushroom Barley Soup

Beef Mushroom Barley Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 190 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 2 pounds beef stew meat, cut into small pieces

  • Vegetable

    • 🧅 1 ½ onion, chopped
    • 🍃 3 stalks celery, chopped
    • 🥕 3 carrots, chopped
    • 🍄 1 pound mushrooms, sliced

  • Grains

    • 8 ounces pearl barley

  • Oil & Fat

    • 1 tablespoon vegetable oil

  • Soup Base

    • 🥣 7 ½ cups beef stock

STEPS

1

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.

2

Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.

3

Pour beef stock into the pot.

4

Stir pearl barley into the stock.

5

Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.

6

Stir mushrooms through the soup; cook 1 hour more.

NUTRIENTS

Per 1 serving

🔥

554

Calories

  • 38
    Protein
  • 44
    Carbs
  • 25
    Fats

💡 This recipe improves in flavor if refrigerated overnight and reheated the next day.You can use low-sodium beef stock to reduce the overall sodium content.Serve with freshly baked bread for a complete meal.Leftovers can be stored in an airtight container in the fridge for up to 5 days.