Beef Barley and Mushroom Soup

Healthycooking's picture

Jun. 20, 2011


Olive oil/Canola oil 2 Tablespoon
Lean beef stew meat 8 Ounce , cut into thin 1/2
Leeks 2 , trimmed and sliced
Mushrooms 8 Ounce , sliced
Pearl barley 1/2 Cup (8 tbs)
Beef stock 7 Cup (112 tbs)
Red wine/Beef stock 1 Cup (16 tbs)
Lemon juice 2 Teaspoon
Salt 1/8 Teaspoon
Pepper 1/8 Teaspoon



1. In a saucepan, heat 1 tablespoon of the oil over moderate heat.

2. Add beef.

3. Saute the beef until it is browned and remove from heat.

4. Using a slotted spoon, transfer the beef to a plate lined with paper towels and keep aside.


5. Put the saucepan back on heat.

6. Add the remaining oil to the saucepan.

7. Stir in the leeks.

8. Saute the leeks until softened.

9. Now add the mushrooms.

10. Stir and cook until mushrooms are soft.

11. Return the beef to saucepan.

12. Add the barley, stock, and red wine.

13. Bring the mixture to a boil.

14. Reduce the heat and simmer, partially covered, for about 45 minutes, until the beef and barley are very tender.

16. Season with lemon juice, salt, and pepper.


17. Serve with bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 230Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 631 mg26.29%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet