Barley Soup with Beef and Mushrooms

Barley Soup with Beef and Mushrooms

Serves 4 to 6

Use small button or cremini mushrooms in this hearty fall and winter soup. Adding rutabagas instead of carrots will result in an even richer, more earthy flavor.

  • 1 pound beef brisket, London broil, stew meat, or chuck roast, cut into small cubes
  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1/2 pound small mushrooms, left whole (optional)
  • 6 cups water or beef broth
  • 1/2 cup uncooked pearled barley
  • 1 bay leaf
  • 1/4 teaspoon fine sea salt
  • 3 large carrots or 1 large rutabaga, cut into large chunks
  • 3 ribs celery
  • Chopped parsley
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Trim fat from meat. Heat oil in a large pot and brown meat on all sides. Pour off excess fat. Add onions and mushrooms and sauté until onions are golden. Add water or broth, barley, bay leaf and salt. Bring to a boil and simmer 1 1/2 hours. Add carrots and celery and simmer 30 minutes longer or until vegetables and meat are tender, adding more water if necessary. Sprinkle with chopped parsley and serve.

Nutritional Info: 
Per Serving:290 calories (90 from fat), 11g total fat, 2.5g saturated fat, 55mg cholesterol, 1310mg sodium, 24g carbohydrate (5g dietary fiber, 5g sugar), 25g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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