Beef, Barley & Mushroom Soup
with Carrots & Onion
Like a good pair of jeans or a fine wine—this classic beef, barley, and mushroom soup has been a tried-and-true favorite for good reason. Beef is cooked with tender mushrooms, carrots, and onion, then swirled with tomato and stock concentrates for rich umami flavor. Quick-cooking pearled barley is added at the end for a hearty grain that adds irresistible chew! One bite and you’ll see why this cozy comfort food has stood the test of time.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Pearl Barley
(Contains Wheat)
1 tablespoon
Fry Seasoning
1 unit
Yellow Onion
6 ounce
Carrots
4 ounce
Button Mushrooms
10 ounce
Ground Beef
1.5 ounce
Tomato Paste
2 unit
Beef Stock Concentrate
1 unit
Mushroom Stock Concentrate
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, bring 1½ cups water (2½ cups for 4 servings), half the barley (all for 4), half the Fry Seasoning (you’ll use the rest later), and a big pinch of salt to a boil. Once boiling, reduce to a low simmer; cover and cook until tender and most of the water has absorbed, 25-30 minutes. • Drain if necessary; keep covered off heat until ready to serve.
• While barley cooks, wash and dry produce. • Halve, peel, and finely dice onion. Trim, peel, and halve carrots lengthwise; thinly slice crosswise. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Heat a large drizzle of olive oil in a large pot over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes.
• Increase heat under pot to medium high. Add beef*, remaining Fry Seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add tomato paste and cook, stirring often, until fragrant and darkened in color, 30-60 seconds.
• Stir 3 cups water (6 cups for 4 servings), beef stock concentrates, and mushroom stock concentrate into pot. Bring to a boil; cook, stirring occasionally, until soup has slightly reduced and beef is cooked through, 2-4 minutes. • Skim off any fat from the surface if necessary. Keep soup covered off heat.
• Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. • Divide between bowls and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
