Beef Barley Soup Recipe

Name: Beef Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. dried mushrooms; 1 c. boiling water; 1 large onion, chopped; 2 cloves garlic, finely chopped; 1 Tbsp. vegetable oil; 1/2 lb. piece thinly sliced beef round (about 1/4-inch thick), cut into 2-inch long pieces; 2 (13 3/4 oz. each) cans reduced sodium beef broth; 2 carrots, pared and sliced; 2 stalks celery, sliced; 1 tsp. salt; 1 tsp. dried marjoram, crumbled; 1/4 tsp. pepper; 1 bay leaf; 8 oz. white turnips (3 small pared and cubed); 8 oz. zucchini; 1/2 c. quick cooking barley; 2 Tbsp. unsalted butter; 1/4 c. all-purpose flour; 1 c. chopped fresh parsley

Servings: persons

12 oz. dried mushrooms
1 c. boiling water
1 large onion, chopped
2 cloves garlic, finely chopped
1 Tbsp. vegetable oil
1/2 lb. piece thinly sliced beef round (about 1/4-inch thick), cut into 2-inch long pieces
2 (13 3/4 oz. each) cans reduced sodium beef broth
2 carrots, pared and sliced
2 stalks celery, sliced
1 tsp. salt
1 tsp. dried marjoram, crumbled
1/4 tsp. pepper
1 bay leaf
8 oz. white turnips (3 small pared and cubed)
8 oz. zucchini
1/2 c. quick cooking barley
2 Tbsp. unsalted butter
1/4 c. all-purpose flour
1 c. chopped fresh parsley

1
Rinse mushrooms.
2
Cover with 1 cup boiling water in small bowl.
3
Reserve.
4
Saute onion and garlic in oil in large pot over medium-low heat until tender but not browned 5 minutes.
5
Increase heat.
6
Add beef; brown on all sides.
7
Add beef broth, water, carrots, celery, salt, marjoram, pepper and bay leaf.
8
Drain mushrooms, adding liquid to pot.
9
Crush mushrooms.
10
Add to soup. Bring to boiling.
11
Lower heat.
12
Cover and simmer 20 minutes.
13
Add turnips, zucchini and barley.
14
Return to simmer.
15
Cover and cook 10 minutes more or until barley is tender.
16
Melt butter in small skillet over medium-low heat; stir in flour until smooth.
17
Cook over low heat, stirring constantly
18
until flour turns light brown color.
19
Remove from heat.
20
Stir in about 1 cup soup liquid until smooth.
21
Stir flour mixture back into soup until smooth.
22
Remove bay leaf.
23
Add parsley.
24
Heat to serving temperature.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 oz. dried mushrooms, 1 c. boiling water, 1 large onion, chopped, 2 cloves garlic, finely chopped, and more.

Yes, Beef Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Barley Soup

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