Beef Mushroom Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds beef stew meat, cut into small pieces 1 tablespoon vegetable oil 1 1/2 onion, chopped 3 stalks celery, chopped 3 carrots, chopped 7 1/2 cups beef stock 8 ounces pearl barley 1 pound mushrooms, sliced
Directions
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.
Serving Size: 8 servings
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.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 138.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.8 g
- Protein: 41.1 g
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