Free Online Recipes

Sign Up login

Mushroom, Beef and Barley soup Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Mushroom, Beef and Barley soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   4

1 1/4 Lbs boneless beef top sirloin steak
2 tsp EVOO
2 c sliced baby portobellas
1/2 c chopped onions
3/4 c sliced carrots
3 Tbsp snipped parsley
1 clove garlic, pressed
1 tsp dried thyme
32 oz beef broth
1 c. water, divided
2 Tbsp steak sauce
1/4 tsp each; salt and pepper
1/2 c uncooked quick cooking barley
1 Tbsp cornstarch

Trim any visible fat from beef; cut into 1/2 inch cubes. Heat 1 tsp oil in soup pot over medium-high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from pot.
Heat remaining tsp oil in same pot. Add mushrooms, onions, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 3/4 c water, carrots, steak sauce, salt and pepper. Bring to boil; stir in barley. Cover, reduce heat, simmer 10 minutes.
In small bowl, combine 1/4 c water and cornstarch. Return beef and cornstarch mixture to pot. Bring to boil; cook 1 minute. Remove from heat; stir parsley into soup.
Serving Suggestions
4 servings (1 3/4 cups each) ; 370 calories; 13 g fat; 37 g protein

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Mushroom, Beef and Barley soup recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.