Soup Recipes

Beefy Mushroom and Barley Soup

January 25, 2019 /

This soup is fantastic on a cold winter day. It’s substantial enough to serve for dinner due to the heartiness of the beef and barley. I recommend serving this with some crusty bread. My husband and kids tend to be a meat and potato kind of guys and initially scoffed at the fact I was serving soup as dinner!! That was until they ate it, rave reviews around our table that I’m sure your family will love as well. The recipe is prepared in a Dutch oven and placed in the oven for 2-3 hours, so once the prep work is done let the soup do its thing and enjoy the aromatics!!!

Ingredients

  • 1.5 pounds of stew meat
  • 2 tablespoons plus of olive oil
  • 8oz of portabella mushrooms sliced
  • 4 oz of shitake mushrooms sliced
  • 1 large onion diced
  • 1 celery stalk chopped
  • 4 cloves of garlic crushed
  • 1 envelope of soup and onion mix
  • 1/4 cup of fresh chopped parsley
  • 14.5 oz can of fire roasted tomatoes
  • 1/2 cup of red wine
  • 1/2 cup of barley
  • 1/2 pound of beef soup bone (you can typically purchase this at the meat counter at your grocery store , if you don’t have a beef bone it’s ok don’t worry about it! If you continue to follow my recipes though…always save your beef bones and put in freezer, this comes in handy for these types of recipes. The beef bone just adds more flavor and depth.)
  • 64oz of beef broth
  • 1/2 teaspoon of rosemary
  • 1 1/2 teaspoons of thyme
  • 1 bay leaf
  • Salt and pepper to taste

Directions

Pre heat oven to 375 degrees

Start by cutting stew meat into bite size pieces. Place Dutch oven over stove top on medium-high heat and add 1 tablespoon of olive oil. Brown all the meat, when complete take meat out and set aside. Wipe down Dutch oven and add remaining olive oil on medium high heat. Add mushrooms, onions, celery, garlic and sauté until mushrooms are soft. Add tomatoes, broth, barley, wine, envelope of soup and onion mix, rosemary, thyme, parsley, beef tips, and bay leaf. Bring to a simmer. Cover and place in oven for 2-3 hours or until meat is tender. Before serving, take out beef bones and discard add fresh ground pepper and salt to taste. (If you feel the soup is too thick you can always thin it out with more broth)

XOXOXOXO Jessi