Steak & Mushroom Barley Soup

When I was considering what else to do with my leftover steak (from the steak kabobs) besides that awesome steak & blue cheese salad, I settled on a soup. And furthermore, I decided that mushrooms and barley would be the perfect thing to put in a steak soup. So I went to the store to get me some barley. It took a bit of searching to find it because I wasn’t sure what aisle to look in. But I found it (and now I’ve already forgotten what aisle it was in!) and was so excited to make my steak & mushroom barley soup. I didn’t have time the day I went shopping to make soup, but I was planning on doing it after work the next day.

And on that day at work, I just heard a chance snippet of a conversation in the breakroom as I was walking out … “who buys BARLEY anymore?!?” someone was saying. I don’t know the context of the conversation or how they got on the topic of barley, but I giggled a little to myself since I had JUST gone and bought some barley. It’s one of those healthy grains that’s high in fiber and good for your heart … it can help lower cholesterol … and it’s so tasty too! We should all really eat more of it.

So here’s to the barley-buyers of the world! Let’s all have some soup.

Steak & Mushroom Barley Soup

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: About 2 quarts of soup 1x

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Ingredients

Scale 1x2x3x

• 2 cups beef broth
• 3/4 cup quick-cooking barley
• 1 bay leaf
• 1/2 Tablespoon olive oil
• 1/4 cup chopped celery
• 1/2 cup chopped onion
• 8 oz. fresh mushrooms, sliced
• 2 – 4 cloves garlic, peeled & chopped
• 5 cups beef broth
• 1/4 cup red wine
• 1 1/2 cups chopped leftover steak (I chopped up some leftover honey rosemary steak kabobs)
• Salt & fresh ground white pepper, to taste

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Instructions

1. In a medium saucepan, bring the broth to a boil, stir in the barley and the bay leaf. Cover, reduce heat to a simmer and cook for 10 – 15 minutes or until the barley is tender.
2. Meanwhile, chop the celery, onion, garlic and mushrooms, then heat a frying pan over medium heat. Add the olive oil, then the veggies. Saute until the mushrooms and the onion are tender.
3. Pour the sauteed veggie mixture into the pot with the cooked barley. Add 5 cups of broth, the wine and the steak. Heat to boiling, then reduce heat and cook for about 5 minutes.
4. Add salt and fresh ground white pepper to taste.
5. Serve hot.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Munching Monday, Tasty Tuesday, Simple Supper Tuesday, Thursday Favorite Things, Freedom Fridays with All my Bloggy Friends, Strut your Stuff Saturday, Weekend Social, Lovely Ladies Linky, Pretty Pintastic Pinterest Party and Let’s Get Real.