Beef Barley Soup with Mushrooms
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 6 to 8
Ingredients
2 teaspoons vegetable oil 1 large carrot, chopped10 ounces button mushrooms, sliced6 cups gravy from Country-Style Pot Roast recipe (see headnote)2 quarts water â…” cup pearl barley 3 cups meat from Country-Style Pot Roast recipe, shredded
Before You Begin
Leftover gravy from the Country-Style Pot Roast recipe creates an intensely flavored broth for this soup.
Instructions
- Heat oil in large stockpot or Dutch oven over medium heat. Add carrot and mushrooms and cook, stirring frequently, until liquid that mushrooms release evaporates, about 4 minutes.
- Add gravy, water, and barley. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, until barley is tender, about 45 minutes. Stir in shredded meat and season with salt and pepper to taste. Serve.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Beef barley soup recipes benefit from leftover meat and gravy from our Country-Style Pot Roast with Gravy recipe. Thinning the gravy with water created a soup-like broth. We also found that a little barley goes a long way in this beef barley soup recipe. Barley swells dramatically as it cooks, so we only needed a small amount for an entire pot of our Beef Barley Soup with Mushrooms.
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