BEEF MUSHROOM BARLEY SOUP
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
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
VERY EASY MUSHROOM BARLEY SOUP
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
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
ROASTED BEEF, MUSHROOM, AND BARLEY SOUP
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g
MUSHROOM BARLEY SOUP
This is the soup that inspired the Campbell's "Mmm Good" campaign.
Provided by Dawn Lerman
Yield 8-10 bowls
Number Of Ingredients 19
Steps:
- In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
- Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.
BEEF MUSHROOM BARLEY SOUP
This recipe originated from the box of Mother's quick cooking Barley. I have added and changed a few items. My family likes this soup as I can make it from start to serving in about an hour and a half and it always tastes great. *** This photo was not submitted by designerchef, however is a good representation of what this soup actually looks like. Thanks for trying my recipes, and please don't take offense to my comments Acadia.***
Provided by designerchef in Chi
Categories Grains
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, add olive oil, sliced mushrooms, chopped onions and chopped garlic. On a low heat, saute for about 5 minutes, turning and stirring occasionally, until tender.
- Add beef broth and water, soup bone, thyme, marjoram, and bay leaves.
- Stir and simmer on low.
- While this is simmering, trim all fat off of the sirloin steak and cut into small pieces. Add beef to soup and bring to a low boil for about 20 minutes.
- Remove soup bone and any debris from bone. Add barley now and carrots. Continue simmering for another 30 minutes or until carrots are tender. If by chance the soup starts getting too thick, you can add a little more water.
HEARTY BEEF BARLEY SOUP
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
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
SWISS-BARLEY MUSHROOM SOUP
In this recipe, hearty barley and rich Swiss cheese add a flavorful twist to traditional mushroom soup. You'll find one batch of this filling soup goes a long way.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside. Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.
Nutrition Facts :
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