Beef, Mushroom, and Barley Soup

Name: Beef, Mushroom, and Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, finely diced; 2 cloves garlic, minced; 1 carrot, finely diced; 1 stalk celery, peeled and finely diced; 1 parsnip, peeled and finely diced; 10 to 12 ounces white mushrooms, sliced (or any mushroom of your choice); 10 to 12 ounces white mushrooms, sliced (or any mushroom of your choice); 2 quarts Beef Stock or 4 (15½-ounce) cans beef broth; 2 quarts Beef Stock or 4 (15½-ounce) cans beef broth; ¾ cup barley; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh parsley; shredded meat from beef bones if stock is homemade

Preparation info

Makes
8 to 10
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is an absolutely great recipe to serve at the firehouse or your own house on a cold and blustery afternoon, although it’s actually hearty and filling enough to enjoy for dinner. I like to accompany this soup with nice thick, crusty pieces of bread with lots of butter.

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, finely diced
2 cloves

Americas
United States
Dinner
Soup
High protein
Low calorie

Method

In a large pot, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, carrot, celery, parsnip, and mushrooms and sauté until starting to soften, about 5 minutes.

Add the beef stock and barley and bring to a simmer. Cook until the barley is tender, about 30 minutes, stirring occasionally so nothing sticks to the bottom of the pot.