Beef Mushroom Barley Soup

LeGourmetTV's picture

Mar. 31, 2013

Soups can be so easy and quick to make - and full of flavor! The secret ingredient in this soup is the Vegamite... Yeah we know our friends in North America just screamed Yuck! But the Vegamite brings out all the flavor from the beef and mushrooms while allowing its own flavor to disappear. Give it a try you'll love it.


Stewing beef 500 Gram , cut into 1
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon
Dried thyme 1/2 Teaspoon
Olive oil 2 Tablespoon , divided
Diced onion 1 Cup (16 tbs)
Diced celery 1 Cup (16 tbs)
Diced carrot 1 Cup (16 tbs)
Sliced mushrooms 500 Gram (6 cups)
Chicken stock 6 Cup (96 tbs)
Water 2 Cup (32 tbs)
Barley 100 Gram (pot or pearl)
Tomato paste 1 Tablespoon
Marmite 1 Tablespoon (Vegamite or Marmite yeast paste)
Bay leaf 1



1. Season beef with salt, pepper and thyme. Mix to coat well.


2. Place a Dutch oven over medium-high flame and heat 1 tablespoon of the oil in it.

2. Add beef and cook until browned on all sides. Remove to a bowl.

3. Add remaining oil and saute onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent.

4. Add mushrooms, stir occasionally and cook until most of the liquid from mushroom evaporates.

5. Add barley, tomato paste, bay leaf, stock, and water. Stir scraping up any fond in the bottom of the pan.

6. Return beef and then add Vegamite/Marmite yeast paste to the pan. Stir and bring to a boil.

7. Reduce heat to low, cover and simmer for about 1 hour or until beef and barley are tender.


8. Discard bay leaf and serve soup hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 203Calories from Fat 66

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 498 mg20.75%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet