Beef, Barley & Mushroom Soup

Name: Beef, Barley & Mushroom Soup with Carrots & Onion
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Pearl Barley; 1 tablespoon Fry Seasoning; 1 unit Yellow Onion; 6 ounce Carrots; 4 ounce Button Mushrooms; 10 ounce Ground Beef; 1.5 ounce Tomato Paste; 2 unit Beef Stock Concentrate; 1 unit Mushroom Stock Concentrate; 2 teaspoon Olive Oil; Salt; Pepper

with Carrots & Onion

Recipe Development TeamPublished on September 20, 2022

Get 10 Free Meals + Free Breakfast For Life

Like a good pair of jeans or a fine wine—this classic beef, barley, and mushroom soup has been a tried-and-true favorite for good reason. Beef is cooked with tender mushrooms, carrots, and onion, then swirled with tomato and stock concentrates for rich umami flavor. Quick-cooking pearled barley is added at the end for a hearty grain that adds irresistible chew! One bite and you’ll see why this cozy comfort food has stood the test of time.

Tags:

Calorie Smart

Allergens:

Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

¾ cup

Pearl Barley

1 tablespoon

Fry Seasoning

1 unit

Yellow Onion

6 ounce

Carrots

4 ounce

Button Mushrooms

10 ounce

Ground Beef

1.5 ounce

Tomato Paste

2 unit

Beef Stock Concentrate

1 unit

Mushroom Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories620 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate54 g

Sugar13 g

Dietary Fiber10 g

Protein34 g

Cholesterol95 mg

Sodium1190 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pot

Instructions

• In a small pot, bring 1½ cups water (2½ cups for 4 servings), half the barley (all for 4), half the Fry Seasoning (you’ll use the rest later), and a big pinch of salt to a boil. Once boiling, reduce to a low simmer; cover and cook until tender and most of the water has absorbed, 25-30 minutes. • Drain if necessary; keep covered off heat until ready to serve.

• While barley cooks, wash and dry produce. • Halve, peel, and finely dice onion. Trim, peel, and halve carrots lengthwise; thinly slice crosswise. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a large drizzle of olive oil in a large pot over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes.

• Increase heat under pot to medium high. Add beef*, remaining Fry Seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add tomato paste and cook, stirring often, until fragrant and darkened in color, 30-60 seconds.

• Stir 3 cups water (6 cups for 4 servings), beef stock concentrates, and mushroom stock concentrate into pot. Bring to a boil; cook, stirring occasionally, until soup has slightly reduced and beef is cooked through, 2-4 minutes. • Skim off any fat from the surface if necessary. Keep soup covered off heat.