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A bowl of soup, bread on a plate a white roses

Mushroom, Beef & Barley Soup

A hearty and "heart healthy"
bowl of pearl barely and beef packed with mushrooms, kale and carrots in a silky rich stock.
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Course: Soups
Cuisine: American
Keyword: mushroom beef and barley soup
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 180kcal
Author: Meggen Wilson

Ingredients

  • 2 TBSP Olive Oil
  • 2 cups carrots , diced
  • 3 cups Mushrooms: brown, button baby portobello, porcini , stems removed & sliced
  • 2 ribs celery , with leaves, chopped
  • 4 cloves garlic , minced fine
  • 1 cup onion , chopped
  • 2 TBSP Worcestershire sauce
  • 3 TBSP butter
  • 1 lb ground beef lean
  • 2 cups pearl barley
  • 12 cups vegetable or beef stock
  • 3 cups chopped kale or Swiss chard , ribs removed
  • 2 cups baby Yukon gold potatoes , quartered
  • 4-5 sprigs fresh thyme
  • 2 tsp kosher salt
  • 1 tsp ground pepper ( heaping teaspoon)
  • 1 tsp celery salt
  • ½ cup red wine , like a petite Syrah

Instructions

  • In large stock pot, heat the olive oil. Add in the carrots, celery and onions. Sauté for 2-3 minutes until just tender. Add in the garlic and sauté 30 seconds. Stir in the mushrooms with the butter. Let the mushrooms cook on medium low heat. Do not fuss with the pot. You want the mushrooms to develop a browned edge- too much stirring prevents browning. Add the beef and brown with the vegetables until just barely cooked. Stir in the salt, pepper, thyme, celery salt, Worcestershire and red wine.
  • Toss in the barley and coat well with the fat from the pot and the beef. Slowly pour in the vegetable or beef stock- add it in 4 cups at a time. Simmer uncovered or 10 minutes.
  • Add in the potatoes. Cover and cook another 15 minutes. Remove the thyme stems.
  • Stir in the kale and simmer, uncovered, 5 minutes more. Test for seasonings. Add more salt, pepper etc. if desired. Once kale is tender and the potatoes are fork tender, the soup is ready to serve.

Notes

  • This soup will last in the fridge up to 5 days. Add more water or stock to loosen it up.
  • You can omit the red wine and substitute tomato paste or tomato sauce to elevate the flavors in the soup.
  • Add dried mushrooms by reconstructing in hot water. Save the mushroom water for the soup- it is rich in flavor.
  • Mushroom or hearty vegetable stock broth is a good substitute for beef broth 

Nutrition

Calories: 180kcal