Beef Mushroom Barley Soup

Soups & Stews

Recipe courtesy of Rouses

Serves 4 to 6

  • 1 lb stew meat, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 cup water
  • 1 cup red wine
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/2 cup barley
  • 8 ounces mushrooms, sliced

Beef Mushroom Barley Soup

Beef Mushroom Barley Soup 

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Season beef with salt and pepper and heat olive oil in a large stockpot. Add meat and brown. Pour in water and red wine and simmer for about 1 hour.

Remove beef and skim fat, reserve 1/2 cup of cooking liquid and discard the rest. Melt butter in the stockpot. Add onion, carrots and celery and saute until tender. Stir in garlic and saute until fragrant, about 30 seconds. Pour in the beef broth and add thyme, basil, bay leaf, beef and reserved cooking liquid. Simmer for 20 to 30 minutes. Season with salt and pepper to taste.

Then add barley and mushrooms and simmer for an additional 40 to 50 minutes.

Serve hot with crackers on the side.

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