Beefy Mushroom Barley Soup

Beefy Mushroom Barley Soup

102

"This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version."

Ingredients

1 h 30 m {{adjustedServings}} servings 249 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

102
  1. 141 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This came out excellent. I ended up making it twice in one week. I followed some of the other's suggestions. I doubled the barley, used 4 cans of beef broth and one can of chicken broth (no b...

Wonderful! Just wonderful! I made some changes to fit our family's tastes. I used 8 oz. of London broil and only 8 oz. of mushrooms. I used 3/4 c. barley which required 1-2 c. more water. Y...

Delicious, but I did make adjustments. First, I simmered the beef in 1/2 water, 1/2 red wine. I let it simmer longer than just while I was chopping the vegetables. I used about 6 cups of beef br...