Beefy Mushroom Barley Soup

Number of servings : 6

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

12 oz (375 g) lean beef chuck, cut into 1-inch (2.5 cm) cubes
3 medium onions, coarsely chopped
10 oz (310 g) mushrooms, sliced
3 large carrots, sliced
1/2 cup (125 mL) pearl barley
7 cups (1.75 L) reduced-sodium beef broth
1 cup (250 mL) dry red wine or no-salt-added tomato juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) frozen green peas
2 tsp (10 mL) fresh lemon juice

Directions

1. Coat soup pot or large, heavy sauce-pan with nonstick cooking spray and set over medium-high heat until hot but not smoking. Sauté beef until brown, about 5 minutes. Transfer with slotted spoon to double layer of paper towels to drain.
2. Sauté onions and mushrooms in pan drippings until onions are golden, about 7 minutes. Return beef to pot. Stir in carrots, barley, broth, wine, salt, and pepper, and bring to a boil. 
3. Reduce heat to medium-low. Simmer, partially covered, until beef and barley are tender, about 45 minutes. Stir in peas and cook, uncovered, until tender, about 5 minutes. Remove from heat; stir in lemon juice.

Nutritional information:

Sauté onions and mushrooms in pan drippings until onions are golden, about 7 minutes. Return beef to pot. Stir in carrots, barley, broth, wine, salt, and pepper, and bring to a boil.

• Type of Meal Soups

Type of Meal Soups