I know turning "left overs into soup" isn't a new concept but, wow, it was so good!! Even my picky-butt family really liked this "stoup"- it is so simple, fast, frugal, and soup-er easy!!!
Easy Beefy Mushroom & Barley Soup
Barley:
1 C Pearl Barley
2 1/2 C Beef Stock
Kosher Salt to taste
2 T ButterHeat stock to boiling over med heat. Once boiling add butter, kosher salt, and pearl barley- stir to combine and turn to low. Cook on low for about 45 min or until al' dente but not mushy.
Soup:
1 -Lb cooked Top Round Roast, cut into 1" chunks
3 C Beef Stock/Soup combo gravy
3 T Butter
6 oz mushrooms, sliced
1/2 onion, finely chopped
3 cloves of garlic, minced
Cooked Barley from above
kosher salt and fresh cracked pepper
1-2 t of beef bullion (optional)
Saute mushrooms and onions until soft and fragrant about 3-5 minutes. Add garlic and cook until fragrant about 1 minute. Salt and pepper to taste and add the rest of the ingredients up to bullion. Simmer on low about 20-45 minutes depending on time constraints and preference.
Tips & Hints:
I just had to share it.
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I used about 1 & 1/4 C left over top round from a previous meal I had cooked in a crock pot cooker with cream of beefy mushroom soup and beef stock along with caramelized onions and smothered mushrooms to make this soup. I also had about 3 C of sauce left over "gravy".
Easy Beefy Mushroom & Barley Soup
Barley:
1 C Pearl Barley
2 1/2 C Beef Stock
Kosher Salt to taste
2 T ButterHeat stock to boiling over med heat. Once boiling add butter, kosher salt, and pearl barley- stir to combine and turn to low. Cook on low for about 45 min or until al' dente but not mushy.
Soup:
1 -Lb cooked Top Round Roast, cut into 1" chunks
3 C Beef Stock/Soup combo gravy
3 T Butter
6 oz mushrooms, sliced
1/2 onion, finely chopped
3 cloves of garlic, minced
Cooked Barley from above
kosher salt and fresh cracked pepper
1-2 t of beef bullion (optional)
Saute mushrooms and onions until soft and fragrant about 3-5 minutes. Add garlic and cook until fragrant about 1 minute. Salt and pepper to taste and add the rest of the ingredients up to bullion. Simmer on low about 20-45 minutes depending on time constraints and preference.
Tips & Hints:
- I personally like to reduce the the soup to a stew'ish, somewhere between a stew and a soup consistency plus, I enjoy the way the flavor develops after 45 minutes.
- I will taste the soup at the end of cooking and add beef bullion if I feel it's needed, this is my preference feel free to omit this if desired.
- This soup freezes wonderfully.
- Cook the barley as stated above
- Brown 1-1 & 1/2 Lbs uncooked seasoned beef with salt and pepper in 1-3 T butter and remove from pan but, keep warm
- Then saute` mushroom and aromatics as stated above
- Deglaze the pan with 3 C beef stock and add beef back into pan
- Cook on low & simmer for 45 minutes or more until beef cooks through and is tender- may take up to 60 minutes.
- Taste again and season if needed
- To achieve the same richness & decadent consistency as cream of whatever soup I would add 1/4C heavy cream at end of cooking.
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