BEEF BARLEY MUSHROOM SOUP

“Stock” it up👩🏻‍🍳 Soup Series 4/4❣️

This is my forth go-to soup that is so hearty and perfect to finish “stocking” up your freezer with hearty, healthy, delicious, easy-to-heat up go-to dinners❣️

I use my chicken stock in this recipe but feel free to use beef stock or broth.

This hearty beef barley soup is almost stew-like and will satisfy your craving for warmth during these cooler months.

If the soup becomes too thick for you taste, just add a little more stock, broth or water to your liking.

Soups are very forgiving when making, so you do not need to worry if you have the exact ingredients. Play around with the recipe and make it your own❣️

Sometimes I like to add some greens like torn escarole, spinach or kale right before I serve it so they are slightly crunchy, bright green, and add a little more nutrients to the meal. Add any other veggie you like to make your own new version! The choices are endless.

I make a big batch to freeze but the recipe is easily halved. Best part is that it’s all prepared in one pot. Soup can be frozen up to 3 months.

En- JOY❣️❌⭕️

BEEF BARLEY MUSHROOM SOUP

Makes about 16 servings

3 tablespoons extra-virgin olive oil 

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon pepper

4 pounds boneless, sirloin steak or London broil, cut into ½ inch cubes

1 large onion, chopped

2 shallots, chopped

4 carrots, peeled and chopped

4 celery stalks, chopped

4 cups sliced cremini or regular mushrooms, sliced

4 cloves garlic, chopped

½ cup red wine (your favorite)

¼ cup tomato paste

16 cups chicken or beef stock, chicken or beef broth/vegetable broth or water 

2 tablespoons Worcestershire sauce

3 sprigs each fresh rosemary and thyme, chopped, or 1 teaspoon each, dried

1 bag (16 oZ) barley, rinsed

Salt and pepper to taste

In medium bowl toss the meat with flour, pepper and salt.

In heavy stock pot or Dutch oven add olive oil and heat on medium heat.  Brown beef in batches, until  meat is  browned. Remove the browned beef and set aside.

To the same pot, add onions, carrots, celery, mushrooms and garlic. Cook over medium heat until almost tender, about 10 minutes. 

Add back the meat. Deglaze with red wine and let bubble until almost evaporated. Stir in tomato paste and cook another 5 minutes, stirring occasionally. 

***At this point, if desired, for extra boost in flavor, add ¼ cup frozen pesto. Just tap LINK IN BIO for recipe on previous pesto posts.

Add stock, Worcestershire sauce, rosemary and thyme. Cook on medium heat, 15 minutes. Add barley and cook an additional 40 to 45 minutes, or until barley is tender.

Serve, if desired, with grated Parmesan or Pecorino Romano cheese.