Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Beef and Mushroom Barley Soup




Source of Recipe


the rookie baker
4 tsp olive oil
3/4 pound beef stew meat (preferably from the shank), cut into 1/2-inch pieces
1/4 tsp salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 medium yellow onion, diced (about 1 1/2 cups)
8 ounces button mushrooms, coarsley chopped
2 medium carrots, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup) (I OMITTED)
2 cloves garlic, minced (about 2 tsp)
6 cups low-sodium beef broth
1 (14.5 ounce) can no-salt added diced tomatoes, with their juices
1/2 cup hulled or pearled barley
1 Tbsp coarsely chopped fresh thyme or 1 tsp dried (I used dried)
1/4 cup chopped fresh flat-leaf parsley (I OMITTED)

In a large soup pot, heat 2 tsp of the oil over medium-high heat. Sprinkle the meat with the salt and pepper. Add the meat to the pot and brown on all sides, about 5 minutes total. Transfer the meat to a paper towel-lined plate and set aside.

Add the remaining 2 tsp oil to the pot. Add the onions and mushrooms and cook over medium-high heat, stirrign, until softened, about 5 minutes. Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally. Add the broth, tomatoes, browned meat, barley, and thyme adn bring to a boil. Reduce the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes. Taste and season with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley.