I am patting myself on the back with this homemade soup. It is SO good! Just so wonderfully flavorful and just the right consistency. Mmm, mmm, good! If you try it please be sure to let me know how you like it.
Beefy Barley & Mushroom Soup Recipe
by Robyn Wright
- 1 lb beef (I found a top sirloin roast marked 25% off the day before at the grocery – any tougher cut of meat will work)
- 1 Tbsp canola oil
- Coarse Kosher salt & fresh black pepper
- 1 large white onion
- 3 medium carrots
- 2 stalks celery
- 5 average garlic cloves
- 1 cup red wine (I used Cabernet Sauvignon)
- 9 cups water
- Beef Bullion of choice (I use Better Than Bullion and used 4 teaspoons in this soup – about half of what you would use for this amount of water. Follow the directions for about half as much as what your directions call for.)
- 2/3 cup medium barley
- 16 ounces of fresh white mushrooms
- 2 Tbsp olive oil
- 1 teaspoon dried thyme
Trim visible fat off meat and cut into small bite sized pieces. Add canola oil to large stock pot and add meat. Season with coarse Kosher salt and fresh pepper and brown on medium-high. Remove the meat from the pan.
Dice onion, carrots, and celery (peel both the carrots and the celery). Chop the garlic roughly. Add the vegetables to the pot the meat was cooked in (there should be some remaining oil) and saute for about 10 minutes on medium-high. Add more freshly ground black pepper also. Don’t stir constantly, you want those brown bits to start sticking to the bottom.
With vegetables still in the pan on medium-high, add the wine. Quickly scrape the bottom of the pan with a wooden spoon once you add the wine to get the little brown bits loose (this is tons of flavor). Now add the 9 cups of water. Stir in the beef bullion. Bring this all to a boil, reduce heat to low and simmer for 30 minutes uncovered. If need be, skim off any fat from top.
Now add the uncooked barley, bring to a boil again, then reduce the heat and cover. Cook for 45 minutes. The barley will absorb quite a bit of the liquid in the soup.
Wash and quarter your mushrooms. Add olive oil to a skillet and saute mushrooms and thyme for about 5 minutes on medium heat. Add mushrooms to soup and simmer soup at least another 15 minutes.