Beef, Barley & Mushroom Soup
with Carrots & Onion
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Pearl Barley
(Contains Wheat)
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
Utensils
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.
• Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. • Divide between bowls and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
