Beef and Barley Soup with Mushrooms by Foodie’s Chef Laura Brennan

Name: Beef and Barley Soup with Mushrooms by Foodie’s Chef Laura Brennan
Ingredients: 1 cup finely diced sweet or Spanish onions; 1 cup peeled, u00bc-inch diced carrots; u00be cup diced celery (2-3 stalks, depending on size); 5-6 tablespoons of olive or vegetable oil, divided, plus more as needed; 1 Tablespoon tomato paste; u00bc teaspoon dried thyme; u00bd teaspoon granulated/powdered garlic; Kosher salt & fresh ground black pepper, to taste; u00be cup pearled barley, rinsed and drained; 4 cups (1-quart) beef broth; 4 cups (1 -quart) water; 1-2 bay leaves; 1 pound white button or u2018Baby Bellau2019 brown mushrooms; 10-12 ounces (0.625-0.75/pound) beef, a flattish piece of boneless chuck roast would be ideal

foodiesmarkets.com

We’ve been having long stretches of rainy days in Boston and that just makes me want to eat soup. And this soup reminds me of my childhood when Campbell’s Beef Barley was a pantry staple, along...

View full recipe on foodiesmarkets.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

Ingredients

1 cup finely diced sweet or Spanish onions
1 cup peeled, u00bc-inch diced carrots
u00be cup diced celery (2-3 stalks, depending on size)
5-6 tablespoons of olive or vegetable oil, divided, plus more as needed
1 Tablespoon tomato paste
u00bc teaspoon dried thyme
u00bd teaspoon granulated/powdered garlic
Kosher salt & fresh ground black pepper, to taste
u00be cup pearled barley, rinsed and drained
4 cups (1-quart) beef broth
4 cups (1 -quart) water
1-2 bay leaves
1 pound white button or u2018Baby Bellau2019 brown mushrooms
10-12 ounces (0.625-0.75/pound) beef, a flattish piece of boneless chuck roast would be ideal