BEEF BARLEY MUSHROOM SOUP

Beef Barley Mushroom Soup

 This is hearty, satisfying comfort food, and perfect for the coldest of days. The recipe makes a lot, but it’s even better the second day.  I toast the barley in a pan then add it to the soup. I also sear the beef it adds tons of flavor to the finished dish.

4-5 tablespoons canola oil, divided

1 medium onion, diced

2 carrots, peeled and cut into ½ inch pieces

2 ribs celery, cut into ½ inch pieces

½ pound white or button mushrooms, cut into ½ inch pieces

3 tablespoons tomato paste

2 ½ pounds beef for stew cut into bit size pieces

About 4 cups water, divided

2 bay leaves

Black pepper

3 cups low sodium beef broth

1 cup barley (not quick cooking) 

In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onion and cook for about 8 minutes. Add the carrots and celery and cook for another 3 minutes. Increase the heat to medium high and add the mushrooms. Cook for another 3 to 4 minutes, add the tomato paste.

Meanwhile, in a large sauté pan over medium high heat, add 2 tablespoons of the oil. Add enough of the beef cubes to fit the pan comfortably. Brown the meat, then transfer to a large bowl and set aside. Repeat with the remaining pieces if needed.

In the same pan used to brown the meat, increase the heat to high. Add 1 cup of water to deglaze the pan, scraping up all the browned bits of meat. Transfer this mixer along with the meat to the pot with the vegetables. Add the bay leaves, pepper to taste. Add the beef broth and remaining 3 cups of water. The mixer will look soupy. Bring the broth to a simmer. Reduce the heat to low and cook uncovered for 1 hour and 45 minutes.

Use the sauté pan over medium heat.  Spread barley into a thin layer and toast lightly. Then add the barley to the soup. Let cook uncovered for another 45- 60 minutes. The meat should be tender and the barley fully cooked. Adjust salt and pepper to taste. Discard the bay leaves. Serve.