Beef Mushroom Barley Soup (from: Penzey's Spices)


  • 1-1 1/2 lb beef chuck, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 3 medium onions, chopped
  • 16 oz fresh mushrooms, sliced
  • 3 carrots, sliced
  • 1/2 cup pearl barley
  • 6 to 7 cups beef broth
  • 1 cup dry red wine or no salt added tomato juice
  • (1 teaspoon salt to taste)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup green peas or 1 can peas
  • 2 teaspoon lemon juice
  • Penzey's beef roast seasoning, 2-3 teaspoons


  1. Heat the olive oil in a stock pot over medium-high heat. Pat the beef cubes dry with paper towels, and add to the oil, saute till brown on all sides. tRansfer to paper towels to drain.
  2. Add the onions and mushrooms to the pan drippings and saute till the onions are golden.
  3. Return the beef to the pot, and add carrots, barley, broth, wine, pepper and beef roast seasoning, and bring to a boil.
  4. Turn down to simmer and cook, partially covered, till beef and barley are tender, about 45 minutes.
  5. Stir in the peas and cook uncovered a few minutes, till tender.
  6. Remove from heat; stir in lemon juice.

Per serving, 2 cups; 320 calories; fat calories 70; total fat 8gm; cholesterol 35 mg; 1030 mg sodium; 28 gm carbs; 6 gm dietary fiber.

recipes/beef_mushroom_barley_soup.txt · Last modified: 2022/02/09 10:24 by mcf
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