I had some leftover beef hanging around that seemed like it would be just perfect in a soup! Beef and Barley Soup is one of my favourites but I love this variation on the classic with the addition of mushrooms. It adds a whole new flavour dimension and makes for a heartier soup, as well.
As always, if mushrooms aren’t your thing, just leave them out. This soup is a great use for leftover roast beef or steak but you can also use uncooked beef.
Mushroom Beef Barley Soup
Summary: This is a great use for left-over cooked beef or that odd steak that you don’t know what to do with. Cooks up fairly quickly, too.
- 1 lb. cooked beef or uncooked stewing beef, cut into 1/2-inch cubes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried thyme
- 2 Tbsp. vegetable oil
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups sliced mushrooms (I used one tray)
- 4 cups beef broth or stock
- 1/2 cup pot or pearl barley
- 1 tbsp tomato paste
- 1 bay leaf
- If using uncooked beef: season beef with salt, pepper and thyme. In large Dutch oven or soup pot, heat 1 Tbsp. of the oil over medium-high heat. Brown beef, in batches if necessary, until browned. Remove beef to plate and set aside.
- Add remaining oil to pan. Cook onions, celery and carrots over medium heat, stirring occasionally, about 5 minutes. Add mushrooms and cook, stirring often, until mushroom liquid begins to evaporate, about 5 minutes.
- Stir in precooked beef (with any juices) or leftover beef chunks and beef broth. Add barley, tomato paste and bay leaf. Bring to a boil. Reduce heat to low. Cover and simmer until beef and barley are tender, about 1 hour. If soup becomes too thick, add a bit of water to thin.
- Discard bay leaf before serving.
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 30 min
Number of servings (yield): 6