Beefy mushroom and barley soup

Beefy mushroom and barley soup


1 person made this

About this recipe: More of a stew than a soup – a big bowl of this meaty broth is guaranteed to keep you going until the next meal.

Zoë Harpham

Serves: 6 

  • 1 tablespoon (15ml) vegetable oil
  • 375 g lean braising steak, cut into 2.5 cm cubes
  • 3 onions, roughly chopped
  • 300 g Swiss brown or portobello mushrooms, sliced
  • 3 large carrots, peeled and sliced
  • ½ cup pearl barley
  • 7 cups (1.75 litres) beef stock
  • 1 cup (250ml) red wine
  • salt and freshly ground black pepper
  • 1 cup frozen peas, thawed and drained
  • 2 teaspoons (10ml) lemon juice

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Heat the vegetable oil in a large heavy-based saucepan over a moderate heat. Add the beef and sauté for about 5 minutes until browned all over. Remove the beef to a plate, using a slotted spoon. Keep warm.
  2. Add the onions to the pan and cook gently for 5 minutes, then stir in the sliced mushrooms and cook for a further 4 minutes. Return the beef to the pan. Stir in the carrots, barley, stock, wine and seasoning and bring to the boil.
  3. Reduce the heat, partially cover the pan and simmer for 1–1¼ hours, or until the beef and barley are tender.
  4. Stir in the peas and cook, uncovered, for 5 minutes. Add the lemon juice and stir before serving.

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