Ground Beef Mushroom Barley Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 8 ounce mushrooms sliced
- 3 carrots sliced
- 3 stalk celery chopped
- 1 cup barley
- 8 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Remove beef from pot and set aside.
- In the same pot, add onion and garlic; sauté until onion is translucent.
- Add mushrooms, carrots, and celery; cook for 5 minutes until softened.
- Stir in barley and cook for another 2 minutes.
- Return beef to the pot and pour in the beef broth.
- Add salt, black pepper, thyme, and bay leaf, and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes until barley is tender.
- Remove bay leaf and stir in fresh parsley before serving.
Notes
For a richer flavor, you can substitute half of the beef broth with chicken broth or water. Additionally, using a combination of different mushrooms can add more depth to the soup. Stir occasionally to prevent the barley from sticking to the bottom of the pot. If the soup becomes too thick, feel free to add more broth or water to reach your preferred consistency.
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