Savory Mushroom Beef Barley Soup Food

SAVORY VEGETABLE BEEF SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
• Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
• Pour beef stock into the pot.
• Stir pearl barley into the stock.
• Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
• Stir mushrooms through the soup; cook 1 hour more.

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

BEEF BARLEY SOUP

Steps:

• Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
• When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
• Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
• When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
• Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
• When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
• Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

SAVORY MUSHROOM BEEF BARLEY SOUP

Steps:

• 1. Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
• 2. Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
• 3. Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan,cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot.
• 4. Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
• 5. Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
• 6. Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) You would have more knowledge about that than I do!

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BEEF AND BARLEY SOUP

Steps:

• Add oil to a large pot or dutch oven on high heat.
• Season beef with salt and pepper.
• Add to the pot and sear on all sides, about 8-10 minutes.
• Add in the onions and cook for 4-5 minutes, until translucent.
• Add in beef broth, barley, and thyme and bring to a boil, then reduce to low heat.
• Cook, uncovered, for 1 hour.
• Add in the celery and carrots and cook for 15 minutes, then serve.

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
• Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
• Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
• Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

MUSHROOM BARLEY SOUP - INSTANT POT

Steps:

• Saute the Veggies. Preheat the electric pressure cooker by selecting the saute function. Once it's hot add a tablespoon of olive oil then add the onions and garlic. Cook them until they begin to soften and stir in the carrots and mushrooms; cook for a few minutes longer.
• Add the Remaining Ingredients. Use a wooden spoon to stir in the tomato paste and continue with the broth, wine and barley.
• Set the Pressure and Cook. Set the pressure cooker cook for 20 minutes on high pressure.
• Natural Release. Once the cooking process has stopped, let the soup sit for 8 to 10 minutes longer for a natural release and carefully remove the lid and serve the soup.

BEEF MUSHROOM & BARLEY SOUP

Steps:

• In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent.
• Add rest of ingredients and bring the soup to a medium boil.
• Reduce to a simmer and keep soup simmering so that it is just bubbling.
• Taste the soup after 30 minute and add additional seasoning to taste.
• Continue to simmer for additional 60 minutes.
• Reduce heat to low and keep warm until serving.

SAVORY INSTANT POT MUSHROOM BARLEY SOUP

Steps:

• . After dicing the dried mushrooms, place them in a bowl and cover them with 1 cup of boiling water.
• . Set the Instant Pot to Saute and allow it to heat. Add the onions, carrots, and celery. Cook the ingredients for about 3 minutes. Stir them to keep them from sticking.
• . Mix the mushrooms with the rest of the vegetables and cook them until they soften and release their moisture.
• . Add the dried mushrooms, along with their soaking water. Then add the thyme, garlic powder, barley, broth, soy sauce, and bay leaves. Mix all the ingredients and turn off the Sauté function.
• . Use a wooden spoon or another non-abrasive utensil to clear the bottom of the Instant Pot. This is important so that the Instant Pot doesn't think the ingredients are burning (usually, they aren't).
• . Place the lid on the Instant Pot and set the steam handle to Sealing. Select High Pressure for 25 minutes and turn off the Warming setting.
• . After the Instant Pot has finished pressure cooking and the beeper has sounded, leave it alone for 15 minutes (nature pressure release).
• . Manually open the steam release valve and let the pot de-pressurize. Then, remove the lid.
• . Stir the soup, then taste the barley to ensure that it is tender. Season with additional soy sauce or salt/pepper as desired.