Beef & Mushroom Barley Soup
Cozy Up with a Bowl of Beef & Mushroom Barley Soup
As the days get shorter and the temperature drops, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. Today, we’re sharing our delicious recipe for Beef & Mushroom Barley Soup – a classic American dish that’s packed with flavor and incredibly satisfying. This isn’t just any soup; it’s a hug in a bowl!
This soup is perfect for a chilly weeknight dinner, a comforting weekend lunch, or even for meal prepping. The combination of tender beef, earthy mushrooms, and chewy barley creates a texture and flavor profile that will have everyone asking for seconds. It’s also a fantastic way to get a good dose of wholesome ingredients.
What makes this Beef & Mushroom Barley Soup special?
- Hearty and Filling: The barley adds a wonderful chewiness and makes this soup incredibly filling.
- Flavorful: The combination of beef, mushrooms, thyme, and a bay leaf creates a rich and savory broth.
- Easy to Make: While it simmers for a bit, the actual prep time is minimal, making it a great option for busy weeknights.
- Versatile: Feel free to add other vegetables like carrots, celery, or potatoes to customize it to your liking.
Tips for the Best Soup:
- Browning the Beef: Don’t skip browning the beef! This step adds a lot of flavor to the soup.
- Simmering Time: Allow the soup to simmer for the full recommended time to allow the flavors to meld and the barley to become tender.
- Bay Leaf: Remember to remove the bay leaf before serving!
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: Yes, you can! Chuck roast or stew meat are ideal, but you could also use sirloin or round steak. Just adjust the cooking time accordingly.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef first, then add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 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. It will keep in the freezer for up to 3 months.
Q: What if I don’t have fresh thyme?
A: You can substitute 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme.
Q: Can I add vegetables?
A: Yes! Carrots, celery, and potatoes are great additions. Add them along with the onions and garlic.
We hope you enjoy this comforting and flavorful Beef & Mushroom Barley Soup! It’s a recipe that’s sure to become a family favorite.
Beef & Mushroom Barley Soup
Ingredients
- 1 lb beef stew meat
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf bay leaf
- 1 cup pearl barley
- salt to taste salt
- pepper to taste pepper
Instructions
- Brown the beef in olive oil in a large pot or Dutch oven. Remove beef and set aside.
- Add onion and garlic to the pot and cook until softened. Add mushrooms and cook until browned.
- Return beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
- Rinse the barley and add it to the pot. Simmer for another 15 minutes, or until the barley is tender.
- Remove the bay leaf. Season with salt and pepper to taste.
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