Mushroom Barley & Beef Soup
Cozy Up with a Bowl of Beef and Mushroom Barley Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. Today, we’re sharing our recipe for Beef and Mushroom Barley Soup – a comforting classic that’s packed with savory goodness. This isn’t your average soup; the combination of tender beef, a medley of earthy mushrooms, and chewy barley creates a truly satisfying meal.
This soup is perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead. It’s also incredibly versatile – feel free to adjust the vegetables to your liking or add a splash of red wine for extra depth of flavor.
What makes this Beef and Mushroom Barley Soup special?
- Mushroom Variety: We use a blend of oyster, shiitake, and crimini mushrooms to create a complex and umami-rich flavor profile. Don’t be afraid to experiment with other mushroom varieties too!
- Slow Simmer: The long simmering time allows the flavors to meld together beautifully and the barley to become perfectly tender.
- Hearty and Filling: This soup is substantial enough to be a complete meal, thanks to the beef, barley, and vegetables.
Tips for the Best Soup:
- Brown the Beef: Don’t skip browning the beef! This step adds a lot of flavor to the soup.
- Rehydrate Dried Shiitakes: Rehydrating the dried shiitake mushrooms intensifies their flavor and adds a wonderful depth to the broth.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Salt and pepper are your friends!
Frequently Asked Questions:
Q: Can I use a different type of beef?
A: Yes, you can! Chuck roast or stew meat would also work well in this soup.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Q: What kind of barley should I use?
A: Pearl barley is the most common type used in soups, as it cooks relatively quickly. However, you can also use hulled barley, but it will require a longer cooking time.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like parsnips, turnips, or kale.
We hope you enjoy this comforting and flavorful Beef and Mushroom Barley Soup! It’s a recipe you’ll come back to again and again.
Beef and Mushroom Barley Soup
Ingredients
- 1 3/4 lb cubed sirloin
- 2 stalks celery, diced
- 1 big carrot, diced
- 1 onion, diced
- 3.5 oz oyster mushrooms, diced
- 3.5 oz shiitake mushrooms, diced
- 8 oz crimini mushrooms, diced
- 4 cloves garlic, minced
- 1 large Russet potato, diced
- 6 cups beef stock
- 1/2 cup dried shiitake mushrooms For extra flavor, rehydrate these in water before adding to the soup.
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Brown the beef: In a large pot or Dutch oven, brown the cubed sirloin over medium-high heat. Remove the beef and set aside.
- Sauté vegetables: Add the diced celery, carrot, and onion to the pot and cook until softened, about 5-7 minutes.
- Add mushrooms and garlic: Add the diced oyster, shiitake, and crimini mushrooms, and minced garlic to the pot. Cook until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
- Combine ingredients: Return the browned beef to the pot. Add the diced potato, beef stock, rehydrated shiitake mushrooms (if using), pearl barley, thyme, and pepper.
- Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the barley and potatoes are tender. Stir occasionally.
- Adjust seasoning: Taste and adjust seasoning as needed. Serve hot.
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