Mushroom and Barley Soup

Serves: 10
Total Calories: 417


1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon cooking oil
1 1/2 cups chopped onions
1 cup diced carrot
1 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon pepper
3 tablespoons chopped fresh parsley


In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onions, carrots, and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic, and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return meat to pan and bring to a boil. Reduce heat, cover and simmer for 1 1/2 -2 hours or until barley and meat are tender. Add parsley.

Nutritional Facts:

Serves: 10
Total Calories: 417
Calories from Fat: 38

This Mushroom and Barley Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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