Toasted Onion Mushroom Beef Barley Soup

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Toasted Onion Mushroom Beef Barley Soup

Toasted Onion Seasoning is the perfect complement to the earthiness of mushrooms in this dish.  This hearty soup is delicious when scooped up with a piece of crusty bread. 

For this recipe you will need:

  • 1 lb. lean stew beef, cut into 1/2” pieces
  • ¼ cup Flour
  • 4 tbsp. Olive Oil, divided
  • 1 medium Onion, diced
  • 2 Carrots, sliced in rounds
  • 3 ribs of Celery
  • 1 clove of Garlic
  • 1 pounds Fresh Mushrooms
  • 5 Tbsp. Victoria Taylor’s Toasted Onion Herb Seasoning
  • 6 cups beef stock
  • 1 cup Pearled Barley
  • Fresh Parsley for garnish

Heat 2 Tbsp. of olive oil in a pan to hot, but not smoking. Dredge the beef in the flour to cover it, shaking off any excess. Brown the beef on medium to high heat on all sides. Remove from the pan and set aside. Heat the remaining oil in the pan, and add the onion, carrots, celery, and garlic. Cook for about 5 minutes, until the onions start to become transparent. Note:  The onions that I used in this recipe (they closely resemble leeks) are baby vidalia’s, I just couldn’t pass them up at the market. You can use any type of onion or even leeks depending on your preference.  Add 1/4 cup of the beef broth, scraping the bottom of the pan to deglaze it.  Stir in the mushrooms and continue to cook for another 2-3 minutes. Add the meat back into the pot then add the Toasted Onion Herb, the remaining broth and the barley. Bring to a boil and  reduce heat to low. Cover and simmer until the barley is tender, about 1 hour. As this soup simmers you may want to add more water or broth as the barley absorbs some of the liquid. Serve in a soup bowl topped with some chopped fresh parsley. Best,             Victoria

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