I love a hearty soup in the winter. They are almost always healthy, but best of all easy and comforting. In addition, I’ve been wanting to try cooking with barley. So, when a friend gave me some to try, I went to the interwebs to see what I could find. The result was a delicious beef, mushroom and barley soup that will from here on out be a part of my winter soup rotation.
2 tablespoons olive oil
12 oz beef, cubed (I used thin sliced top sirloin)
8 oz baby bella mushrooms, sliced
2 stalks of celery (1 cup chopped)
2 stalks of carrot (1 cup chopped)
1 medium yellow or white onion (scant 1.5 cups chopped)
2 teaspoons minced garlic
1 teaspoon thyme
1 teaspoon coriander
1/4 teaspoon cumin
2-3 bay leaves
1 teaspoon salt
4 cups beef broth
14.5 oz can diced tomatoes
1 envelope brown gravy
2 cups water
1/2 cup pearl barley
fresh parsley (optional)
Heat oil in a dutch oven. Sauté beef, mushrooms with thyme. Cook until done. Transfer beef and mushrooms to another dish until you add them back in.
Sauté onions, carrots, celery, and garlic until onions and celery turn translucent. Add remaining ingredients except for barley and bring to a boil.
Reduce heat to simmer; add barley, beef and mushrooms.
Simmer for 45 minutes to an hour. Serve with fresh chopped fresh parsley.
My inspiration for this recipe came from The Mediterranean Dish and Spend with Pennies. Be sure to check out their original recipes (as well as others on their sites).
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