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Steak & Mushroom Barley Soup

Steak & Mushroom Barley Soup ~ Sumptuous Spoonfuls #soup #recipe

When I was considering what else to do with my leftover steak (from the steak kabobs) besides that awesome steak & blue cheese salad, I settled on a soup. And furthermore, I decided that mushrooms and barley would be the perfect thing to put in a steak soup. So I went to the store to get me some barley. It took a bit of searching to find it because I wasn’t sure what aisle to look in. But I found it (and now I’ve already forgotten what aisle it was in!) and was so excited to make my steak & mushroom barley soup. I didn’t have time the day I went shopping to make soup, but I was planning on doing it after work the next day.

And on that day at work, I just heard a chance snippet of a conversation in the breakroom as I was walking out … “who buys BARLEY anymore?!?” someone was saying. I don’t know the context of the conversation or how they got on the topic of barley, but I giggled a little to myself since I had JUST gone and bought some barley. It’s one of those healthy grains that’s high in fiber and good for your heart … it can help lower cholesterol … and it’s so tasty too! We should all really eat more of it.

So here’s to the barley-buyers of the world! Let’s all have some soup.

Steak & Mushroom Barley Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: About 2 quarts of soup

Steak & Mushroom Barley Soup

Ingredients

  • 2 cups beef broth
  • 3/4 cup quick-cooking barley
  • 1 bay leaf
  • 1/2 Tablespoon olive oil
  • 1/4 cup chopped celery
  • 1/2 cup chopped onion
  • 8 oz. fresh mushrooms, sliced
  • 2 - 4 cloves garlic, peeled & chopped
  • 5 cups beef broth
  • 1/4 cup red wine
  • 1 1/2 cups chopped leftover steak (I chopped up some leftover honey rosemary steak kabobs)
  • Salt & fresh ground white pepper, to taste

Instructions

  1. In a medium saucepan, bring the broth to a boil, stir in the barley and the bay leaf. Cover, reduce heat to a simmer and cook for 10 - 15 minutes or until the barley is tender.
  2. Meanwhile, chop the celery, onion, garlic and mushrooms, then heat a frying pan over medium heat. Add the olive oil, then the veggies. Saute until the mushrooms and the onion are tender.
  3. Pour the sauteed veggie mixture into the pot with the cooked barley. Add 5 cups of broth, the wine and the steak. Heat to boiling, then reduce heat and cook for about 5 minutes.
  4. Add salt and fresh ground white pepper to taste.
  5. Serve hot.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/steak-mushroom-barley-soup/

Steak & Mushroom Barley Soup ~ Sumptuous Spoonfuls #soup #recipe

This recipe was shared at Munching MondayTasty TuesdaySimple Supper TuesdayThursday Favorite Things, Freedom Fridays with All my Bloggy Friends, Strut your Stuff SaturdayWeekend SocialLovely Ladies Linky, Pretty Pintastic Pinterest Party and Let’s Get Real.

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4 Responses

  1. This soup looks great! Thank you for sharing with us at Simple Supper Tuesday.

    April 29, 2014 at 10:18 am

    • Ann

      Thanks for hosting Cindy :)

      May 1, 2014 at 9:46 pm

  2. That’s a big ole bowl of comfort food right there. I might just have to make me some kind of dish so I have beef left over to make this!

    April 30, 2014 at 12:17 pm

    • Ann

      You should!

      May 1, 2014 at 9:46 pm