Beef, Barley & Mushroom Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef, Barley & Mushroom Soup

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.

Calorie Smart

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

Total Time40 minutes
Prep Time10 minutes


serving amount

¾ cup

Pearl Barley

(Contains Wheat)

1 tablespoon

Fry Seasoning

1 unit

Yellow Onion

6 ounce


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




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.


Small pot
Large Pot


Cook Barley

• 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!).

Cook Veggies

• 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.

Cook Beef

• 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.

Cook Soup

• 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.

Finish & Serve

• 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°.