Life at Cloverhill

Recipe

Mushroom Beef Barley Soup

Last night was a very cold and chilly night, so I decided to make a big pot of Mushroom Beef Barley Soup. The smell as it was cooking was so delicious that I could hardly wait for it to be ready. Its the perfect cold weather pick-me-up and is loaded with healthy vegetables, lean meat and whole barley. This would work well as a dinner with a side salad, or as a lunch all on its own.

Mushroom Beef Barley Soup

 

I started by browning the small pieces of stewing beef in a dutch oven.

…and I always set aside a few pieces for your dog because he just looks too cute.
 

I use a mirepoix (also known of as the “holy trinity” in cooking, with a mix of celery, carrots and onions. And a little bit of garlic thrown in too. 

Thickly sliced mushrooms add another hearty element to this delicious soup. 

Then once everything has been sautéed, it’s just time to pour in barley, reduce the heat to low and let the pot do all the work. Cover and simmer for an hour, or until beef and barley are tender.

Stir occasionally and add water if the soup becomes too thick. Discard bay leaf before serving.

I can see this becoming a winter favourite in the coming months!
 

Mushroom Beef Barley Soup
 
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Serves: 6 servings
Ingredients
  • 1 lb. stewing beef, cut into ½-inch cubes
  • ½ tsp. pepper
  • ½ tsp. salt
  • ½ tsp. dried thyme
  • 2 tbsp. vegetable oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • 2 cups sliced mushrooms
  • 1 clove garlic, diced
  • 4 cups beef broth
  • ½ cup pot or pearl barley
  • 1 tbsp tomato paste
  • 1 bay leaf
Instructions
  1. In a large dutch oven, heat 1 tbsp of oil over medium-high heat. Season beef with salt, pepper and thyme, and then toss in the pot to brown. When browned, remove beef to a plate and set aside.
  2. Add 1 tbsp oil and lower to medium heat. Add in onions, celery and carrots, stirring regularly, for about 5 minutes or until the onions start to go translucent. Add mushrooms and garlic, and continue to cook for about 5 minutes or until the mushroom liquid starts to evaporate
  3. 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 water if the soup becomes too thick. Discard bay leaf before serving.

 


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