Beef Mushroom Barley Soup Recipe 455

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BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal.

Provided by Kendra

Categories     Grains

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb beef stew meat
3 onions, chopped
6 carrots, diced
1 lb button mushroom, sliced
8 cups beef broth (use low sodium if you prefer)
1 cup barley
1 teaspoon garlic salt
1 teaspoon dried basil
1/4 teaspoon pepper
2 dashes Tabasco sauce

Steps:

  • Remove visible fat from beef and cut into small pieces.
  • Brown meat (in 1 tsp olive oil if desired).
  • Add onions and mushrooms and saute for 10 minutes.
  • Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
  • You can add some water if soup gets too thick.
  • Pour into bowls and serve.

GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP



Grandpa's Beef, Mushroom, and Barley Soup image

I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.

Provided by Lobbylady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 14h15m

Yield 8

Number Of Ingredients 11

1 cup pearl barley
2 ½ cups water
8 ounces broken dried mushrooms
½ cup water
1 (3 pound) boneless chuck roast
5 quarts water
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 (14 ounce) can beef broth
1 tablespoon kosher salt
1 teaspoon pepper

Steps:

  • Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
  • Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
  • Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Steps:

  • Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
  • Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • 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.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

BEEF AND MUSHROOM BARLEY SOUP



Beef and Mushroom Barley Soup image

Make and share this Beef and Mushroom Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

4 teaspoons olive oil
3/4 lb beef stew meat, cut into 1/2 inch pieces
1/4 teaspoon salt, plus more to taste
fresh ground black pepper
1 medium yellow onion, diced (about 1 1/2 c.)
8 ounces button mushrooms, coarsely chopped
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about 1/2 c.)
2 garlic cloves, minced (about 2 teaspoons)
6 cups low sodium beef broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with their juices
1/2 cup hulled barley or 1/2 cup pearl barley
1 tablespoon coarsely chopped fresh thyme (or 1 t. dried)
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a big soup pot, heat 2 teaspoons oil over med-high heat.
  • Sprinkle the meat with the salt and pepper.
  • Add meat to the pot and brown on all sides, about 5 minutes total.
  • Transfer the meat to a paper towel-lined plate and set aside.
  • Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
  • Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
  • Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
  • Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
  • Taste and season with salt and pepper.
  • Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

Nutrition Facts : Calories 192.9, Fat 6.2, SaturatedFat 1.6, Cholesterol 36.3, Sodium 177.5, Carbohydrate 19.7, Fiber 4.9, Sugar 4.4, Protein 16.6

BEEF MUSHROOM & BARLEY SOUP



Beef Mushroom & Barley Soup image

Make and share this Beef Mushroom & Barley Soup recipe from Food.com.

Provided by DaHomeCooker

Categories     Grains

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

1 lb beef round steak (diced)
1 cup pearl barley
2 cups mushrooms (sliced)
8 cups water
8 beef bouillon cubes
1/2 cup onion (diced)
4 slices bacon (diced)
1 teaspoon black pepper (ground)
1 teaspoon garlic powder
2 teaspoons rosemary
1/4 teaspoon liquid smoke (optional)
4 tablespoons vegetable oil

Steps:

  • In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent.
  • Add rest of ingredients and bring the soup to a medium boil.
  • Reduce to a simmer and keep soup simmering so that it is just bubbling.
  • Taste the soup after 30 minute and add additional seasoning to taste.
  • Continue to simmer for additional 60 minutes.
  • Reduce heat to low and keep warm until serving.

Nutrition Facts : Calories 159.2, Fat 9, SaturatedFat 2.5, Cholesterol 21.3, Sodium 371.3, Carbohydrate 11.2, Fiber 2.2, Sugar 0.8, Protein 8.6

BEEF, BARLEY, AND MUSHROOM SOUP



Beef, Barley, and Mushroom Soup image

This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.

Provided by JackieOhNo

Categories     Grains

Time 3h30m

Yield 3 quarts

Number Of Ingredients 17

2 tablespoons vegetable oil
1 1/4 lbs shin beef (bone in, about 1-1/4 lb.)
1 medium onion, halved with peel
3 quarts water
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 cup chopped celery
2 garlic cloves, crushed through press
1 lb fresh mushrooms, chopped
1 cup coarsely chopped canned tomato
1/4 cup chopped fresh Italian parsley
1 tablespoon salt (or to taste)
1/2 teaspoon fresh ground pepper
2 allspice berries
1 bay leaf
1/2 cup pearl barley
1 cup chopped fresh spinach leaves

Steps:

  • Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock.
  • Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer.
  • Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Steps:

  • Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  • Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  • Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  • Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

HEARTY BEEF BARLEY SOUP



Hearty Beef Barley Soup image

My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie, Glen Allen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick-cooking barley

Steps:

  • In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 306 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 748mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

BEEF BARLEY SOUP WITH MUSHROOMS



Beef Barley Soup with Mushrooms image

The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and you'll have a deliciously comforting meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
2 pounds beef shoulder, cut into 1/2-inch pieces
2 small yellow onions, peeled and chopped
3 cups Homemade Beef Stock
1 bouquet garni of rosemary, thyme, and bay leaf
3/4 cup pearl barley
3 carrots, peeled and cut into 1/2-inch pieces
1 acorn squash
3 parsnips, peeled and cut into 1/2-inch pieces
1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces

Steps:

  • Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
  • Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.

BEEF, BARLEY AND DRIED MUSHROOM SOUP



Beef, Barley and Dried Mushroom Soup image

Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 red onion, diced
1/2 cup diced celery
1/2 cup diced carrot
3 cloves garlic, minced
1/4 cup dried funghi porcini, stems discarded
1/4 cup dried shiitake mushroom, stems discarded
1 lb beef, cubed
1 lb ground beef or 1 lb ground turkey
1 teaspoon salt
1 teaspoon pepper
1 chipotle chile in adobo, diced
6 cups water, if possible bottled or filtered
2 tablespoons Worcestershire sauce
1 tablespoon beef base
3 ounces tomato paste
1 teaspoon dried oregano
1 fresh bay leaf
1/2 cup barley

Steps:

  • Soak mushrooms in hot water to cover set aside.
  • In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
  • Season beef cubes generously with salt and pepper then add to onion mixture to brown.
  • Remove mushrooms and rough cut reserve the strained liquid.
  • Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
  • Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
  • Bring to a boil and simmer for 30 minutes.
  • Add barley and simmer an hour.
  • Taste and season with salt and pepper if needed.

BEEFY MUSHROOM BARLEY SOUP



Beefy Mushroom Barley Soup image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

  • Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  • In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  • Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 11 g, Cholesterol 41.2 mg, Fat 17.2 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 6.1 g, Sodium 422.3 mg, Sugar 2.8 g

BEEF AND BARLEY SOUP



Beef and Barley Soup image

All barley is high in fiber, but hulled barley is the most nutrient-dense. If you make this soup with pearl barley, use 2 cups water in step 4 and cook, covered, for 10 minutes in step 5.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 4h

Yield Makes 9 1/2 cups

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 pound London broil, cut into 3/4-inch cubes
Coarse salt and freshly ground pepper
1 large onion, chopped
1 medium carrot, chopped
8 ounces cremini mushrooms, trimmed and thinly sliced
2 tablespoons minced garlic (from 4 cloves)
2 tablespoons tomato paste
3/4 cup dry red wine
4 cups chicken stock
3 cups water
3/4 cup hulled or pearl barley, rinsed and drained
1/4 cup coarsely chopped flat-leaf parsley
Garnish: grated fresh horseradish

Steps:

  • Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
  • Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
  • Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
  • Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
  • Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

Nutrition Facts : Calories 292 g, Cholesterol 33 g, Fiber 6 g, Protein 24 g, SaturatedFat 2 g, Sodium 395 g

VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

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From thatskinnychickcanbake.com


SLOW COOKER BEEF BARLEY AND MUSHROOM SOUP! - SIDEWALK SHOES
2019-10-29 Cook until the vegetables soften, about 5 minutes. Add the dried mushrooms and their liquid to the slow cooker, making sure not to add any of the grit that might have settled to the bottom of the bowl. Then add the barley. Add 6 cups of water and the barley. Stir and cook on low for 6-8 hours.
From sidewalkshoes.com


MUSHROOM BEEF BARLEY SOUP - LIFE AT CLOVERHILL
Add mushrooms and garlic, and continue to cook for about 5 minutes or until the mushroom liquid starts to evaporate; Stir in beef and any juices from the plate. Add broth, barley, tomato paste and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for an hour, or until beef and barley are tender. Stir occasionally and add ...
From lifeatcloverhill.com


BEEF MUSHROOM BARLEY SOUP - BROWN EYED BAKER
2007-09-18 8 oz. (226.8 g) mushrooms, sliced Instructions 1. Season beef with salt and pepper. Heat olive oil in a large stockpot. Add meat and brown. Pour in water and red wine (or broth/vinegar mixture) and simmer for approximately 1 hour. 2. Remove beef and cut into bite-size pieces. Skim fat and reserve 1/2 cup of cooking liquid; discard remaining liquid.
From browneyedbaker.com


BEEF BARLEY SOUP WITH MUSHROOMS - BOWL OF DELICIOUS
2019-01-03 Add the potatoes, beef broth (8 cups), and barley (3/4 cup), along with some more salt and pepper. Bring to a boil, cover, and simmer on low for 40 minutes, or until barley is cooked. Stir in the cooked beef, frozen peas (1 cup), and chopped fresh parsley (2 tablespoons). Cook for two more minutes, until everything is heated through.
From bowlofdelicious.com


BEEF BARLEY AND MUSHROOM SOUP - GRAB A PLATE
Add the garlic and cook for about 30 seconds. Add the celery, carrots, and mushrooms, and cook, stirring, for about 5 minutes. Transfer the vegetables to a bowl and set aside. Add the browned beef back to the pot along with the stock, salt, pepper, thyme, and rosemary. Stir the mixture and scrape up any bits stuck to the bottom of the pot.
From azgrabaplate.com


BEEF BARLEY SOUP WITH WILD MUSHROOMS AND PARSNIPS RECIPE - BON …
1999-09-30 Step 1. Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices ...
From bonappetit.com


BEEF MUSHROOM AND BARLEY SOUP RECIPE - CREATE THE MOST …
All cool recipes and cooking guide for Beef Mushroom And Barley Soup Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


BEEF BARLEY MUSHROOM SOUP - ALLY'S KITCHEN
1 cup mushrooms, sliced Instructions In a large heavy pot over medium heat, put the oil and onions and sauté about 3 minutes. Add the garlic and cook another minute or two. Crumbled up the ground beef and brown. Add the salt, pepper, seasoning mixture, bay leaves and blend in. Deglaze the pot with 1 cup of water.
From allyskitchen.com


BEEF BARLEY SOUP (STOVETOP, CROCKPOT, INSTANT POT) - COOKING CLASSY
2020-02-06 Dry beef, sear in pot in batches: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on …
From cookingclassy.com


BEEF BARLEY MUSHROOM SOUP - WICKED HANDY
2019-12-11 Add beef stock and thyme to stock pan and bring to a boil. Add barley, stir once, and cover, reducing heat to a simmer. Allow to simmer for 45-50 minutes, until barley is tender. Remove from heat and let rest for 5 minutes. Enjoy!
From wickedhandy.net


RECIPE :: BEEF, MUSHROOM AND BARLEY SOUP - LIT&LEISURE
2022-02-27 I love a hearty soup in the winter. They are almost always healthy, but best of all easy and comforting. In addition, I've been wanting to try cooking with barley. So, when a friend gave me some to try, I went to the interwebs to see what I could find. The result was a delicious beef, mushroom, and barley soup that will from here on out be a part of my winter soup …
From literatureandleisure.com


BEEF BARLEY AND MUSHROOM SOUP - CREATE THE MOST AMAZING DISHES
Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes
From recipeshappy.com


HEARTY OLD FASHIONED BEEF BARLEY SOUP LIKE GRANDMA MADE
Stove Top Instructions. In a Dutch oven or heavy soup pot, over medium-high heat, brown the beef in 1 Tablespoon butter and 1 Tablespoon olive oil. Salt and pepper the meat as it is browning. Once the beef is browned remove it and all the juices and place in a heat proof dish.
From allourway.com


BEEF MUSHROOM BARLEY SOUP | LOUISIANA KITCHEN & CULTURE
Stir in garlic and saute until fragrant, about 30 seconds. Pour in the beef broth and add thyme, basil, bay leaf, beef and reserved cooking liquid. Simmer for 20 to 30 minutes. Season with salt and pepper to taste. Then add barley and mushrooms and simmer for an additional 40 to 50 minutes. Serve hot with crackers on the side.
From louisiana.kitchenandculture.com


MUSHROOM BARLEY SOUP - SOUPADDICT
2020-10-04 Pour in the uncooked barley and give everything a good stir. Add the sliced mushrooms, bay leaves and thyme stems. Increase heat to bring the soup to a boil, then reduce to maintain a steady simmer while partially covered. Cook for 45 minutes, stirring now and then to keep things from sticking to the bottom of the pot.
From soupaddict.com


MUSHROOM BEEF BARLEY SOUP - MARLA MERIDITH
2017-01-16 Recipes Appetizers Cocktails Dessert Holiday Salad Vegan. Search for: Irish Apple Cake. Cointreau Orange Salad with Coconut Yogurt Sauce. Moroccan M’hanncha (The snake) Cake. Travel . Travel European Travel Islands North America Ski. Search for: Après All Day (& Night!) in Aspen, Colorado. Aprés-Ski Fashion Essentials. En Route: Las Vegas to Mendocino. …
From marlameridith.com


KALE MUSHROOM SOUP - THERESCIPES.INFO
In December those include broccoli cheddar, mushroom barley, vegetable rice ... corned beef and cabbage soup, kielbasa and kale, navy beans and ham, Italian wedding, pork green chile, chicken tortilla, roasted carrot, pumpkin black bean, or coconut ...
From therecipes.info


CROCKPOT VEGGIE BEEF MUSHROOM BARLEY SOUP - SIMPLE NOURISHED …
2011-11-19 In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Dry off the meat with paper towels and then sprinkle with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a 5- or 6-Quart slow cooker. Add the remaining 2 teaspoons of oil to the skillet.
From simple-nourished-living.com


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