Beef barley soup with mushrooms is simple cozy soup to get you warm and full. Vegetables with beef, barley and mushrooms cooked together, create delicious and aromatic soup.
Heat olive oil in a pot and sear beef in 2 batches.
1 tbsp olive oil
Chop onion and garlic.
1 onion, 1 clove garlic
Add onion, garlic, pepper and bay leaves in the pot with seared beef.
1 tsp peppercorns, 2 bay leaves
Cover with water and bring to the boil. Cook on low heat for 40 minutes.
water
Meanwhile chop mushrooms, celery and carrots.
2 stalks celery, 7 ounce mushrooms, 2 carrots
Add vegetables to the pot.
Rinse and add barley to the pot.
¾ cup pearl barley
Add sauce and salt.
1 tbsp Worcestershire sauce, 1/2 tsp salt
Cook on low heat for 30-40 minutes until vegetables and barley are cooked. Serve with parsley.
2 tbsp parsley
Video
Notes
Adjust salt and pepper to your taste.You can add other vegetables such as potato and cabbage.Store in the air tight container in the fridge for up to 4 days.Use freezer containers and store up to 3 months. You can thaw it in the fridge overnight or simmer on a medium heat on the stove. It is possible to microwave it in 2 minute increments, stirring in between.