Creamy Beef Mushroom Barley Soup Recipe Recipe For Chili

BEEF MUSHROOM BARLEY SOUP

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.

BEEF MUSHROOM BARLEY SOUP

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.

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

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.

CREAMY BEEF MUSHROOM BARLEY SOUP IN A SLOW COOKER

Steps:

• Cook and stir ground beef in a large skillet over medium heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain excess grease, and transfer beef to a slow cooker.
• Place shiitake mushrooms into a food processor and pulse several times to cut the mushrooms into small pieces.
• Stir shiitake mushrooms, beef broth, barley, sweet onion, garlic, black pepper, salt, celery seed, and parsley with the ground beef in the slow cooker.
• Cook on Low for 5 hours.
• Stir heavy cream and green beans into the soup and cook 1 hour more.

'CREAMY' MUSHROOM-BARLEY SOUP

Steps:

• Heat olive oil over medium heat in a large pot and add carrots and mushrooms, stirring occasionally until they soften and begin to brown.
• Sprinkle mushrooms and carrots with flour, and cook for a minute or two to cook off the raw flour taste before adding the barley and cooking another 1-2 minutes.
• Add bay leaf, thyme, broth and milk and bring to a boil. Reduce heat and simmer partially covered for 20 to 30 minutes, until barley is very tender.
• Mix cornstarch with just enough cold water to dissolve it and add it to the pot along with the soy sauce and lots of black pepper. Taste and add salt, if needed. Remove bay leaf.
• Serve hot with crusty bread and a sprinkle of parmesan.