Beef Barley Mushroom Soup
Servings: 8 Bowls
Calories: 258kcal
Ingredients
- 2 tbsp olive oil divided
- 1 lb flank or skirt steak fat trimmed off and cut in small cubes
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 8 cloves garlic minced
- 1 lg shallot minced
- 8 oz yellow onion finely diced
- 4 oz mushroom mixed variety, chopped or thinly sliced
- 12 oz white mushroom thinly sliced
- 8 cups beef stock
- 1 tsp thyme
- 1 cup medium pearled barley uncooked
Instructions
- Heat 1 tbsp olive oil in large stock pan over medium high heat. Add beef, salt, pepper, and crushed red pepper, allowing beef to brown for about 4 minutes.
- Add in garlic, onions, and shallots and cook an additional 3-4 minutes, until the onions just start to soften. Add both white and mixed mushrooms and remaining olive oil cook for 4 minutes.
- Add beef stock and thyme to stock pan and bring to a boil. Add barley, stir once, and cover, reducing heat to a simmer. Allow to simmer for 45-50 minutes, until barley is tender. Remove from heat and let rest for 5 minutes. Enjoy!
Nutrition
Serving: 12oz | Calories: 258kcal | Carbohydrates: 28g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 662mg | Potassium: 946mg | Fiber: 5g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg