Mushroom Barley Soup
- SERVES
- 8
- COOK TIME
- 40 Min
This Eastern European-inspired soup makes a hearty, warm meal. Enjoy our Mushroom Barley Soup by the fire on cold winter nights.
What You'll Need
- 8 cup water
- 8 sodium-free beef bouillon cubes
- 6 carrots, diced
- 4 onions, chopped
- 1 pound mushrooms, thinly sliced
- 1 pound stew beef, cut into small cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quick-cooking barley
What to Do
- In a large soup pot, combine the water, bouillon cubes, carrots, onions, mushrooms, stew beef, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer partially covered for 40 minutes, stirring occasionally.
- Add the barley, and cook partially covered for 10 to 20 minutes, or until the barley is tender.