Beef Barley Mushroom Soup

Lunch
Dinner

I often find that soup doesn’t get the love it deserves. Some people argue that “soup isn’t a meal.” But I think they’re not doing it the right way! My pitch for soup stems from its versatility: In the summer, this can be a refreshing gazpacho or chilled corn soup. In the fall, it can be a luxurious butternut squash soup or a nourishing sausage kale soup. When we approach mid fall, I find myself experimenting in the kitchen, optimizing another soup recipe. What I crave at the end of the day are a cozy blanket, my cats, a nice book, and warm cuppa soup. Life’s simple pleasures.

I’ve been loving this Beef and Barley Mushroom Soup. It has stellar representatives from each of my favorite food groups: Protein from hearty beef chunks, slow starch from nutty barley, meaty mushrooms, and the holy trinity that is mirepoix. This is a great soup to prep the night before or whip up and leave on the stovetop for an hour as you unwind from the day with a hot shower and meditation.

With a thick slice of buttered toast and some comfy pajamas, this soup is unbeatable. What soups are you enjoying this fall? This recipe is scaled for 2-3 people.

Course: Lunch, Dinner

Servings: 2-3

Cook time: 1 hour

Ingredients

4 tbsp olive oil, divided
1/2 lb beef chuck, cubed and seasoned with salt and pepper
1 medium carrot, chopped
1 medium stalk of celery, chopped
1 small onion, chopped
2 cloves garlic, smashed
1/3 lb mushrooms, chopped
1 tbsp tomato paste
4 cups stock or broth
1 cup barley, cooked to manufacturer’s instructions

Directions

In a deep pot, heat 2 tbsp olive oil over medium-high heat until shimmering. Add seasoned beef cubes, turning every 2-3 minutes to ensure browning. Remove cubes from heat.
Pour out beef fat and add additional 2 tbsp olive oil in the same pot. Add chopped carrot, celery, onion, garlic, and mushrooms. Salt to draw out moisture. Sweat until the veggies are tender and the onion translucent, 7-10 minutes.
Add tomato paste and fry until fragrant, about 2 minutes.
Reintroduce beef to the veggie mix. Add stock and bring to a boil. Reduce to a simmer immediately. Continue simmering for 30-45 minutes.
With about 15 minutes to go, add cooked barley. This will allow the barley to soak up flavor without getting too soft.
Serve with a hearty slice of buttered toast, and enjoy!