Beefy Mushroom Barley Soup

Sally says: "I would recommend that readers check out the Penzeys Spices website. There is a selection called 'recipe archives' which is where I found this. They list recipes by season; holiday recipes are up now. And, you can order a free catalog."



Beefy Mushroom Barley Soup
from Penzey Spices


1 lb. lean beef chuck, cut into 1-inch cubes
2 TB. olive oil
3 medium onions, coarsely chopped
10 oz. fresh mushrooms, sliced
3 large carrots, sliced
1/2 cup pearl barley
7 cups beef broth (or 7 cups water plus 2 Tbl. Penzeys BEEF SOUP BASE)
1 cup dry red wine or no salt added tomato juice
1-2 tsp. salt (to taste)
1/2 tsp. fresh ground pepper
1 cup frozen green peas 
2 tsp. fresh lemon juice

Heat the olive oil in a stock pot over medium-high heat. Add the beef and sauté until brown. Transfer to paper towels to drain. Add the onions and mushrooms to the pan drippings and cook until the onions are golden. Return the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp. salt and PEPPER, and bring to a boil. Reduce the heat to medium-low. Simmer, partially covered, until beef and barley are tender, about 45 minutes. Stir in the peas and cook, uncovered, until tender, about 5 minutes. Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve. Prep. time: 20 minutes  Cooking time: 60 minutes Serves: 6 Nutritional Information: Servings 6; Serving Size 2 cups (581g); Calories 320; Calories from fat 70; Total fat 8g; Cholesterol 35mg; Sodium 1030mg; Carbohydrate 28g; Dietary Fiber 6g..