Creamy Mushroom, Barley & Beef Soup

Creamy Mushroom, Barley & Beef Soup
Total Time

30 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

Create a thick and hearty soup by adding barley, beef and a sprinkle of rosemary and thyme to Campbell’s® Condensed Cream of Mushroom soup.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil 15 mL 1 tbsp
Mushrooms, diced 1 L 4 cups
Campbell's® Condensed Cream of Mushroom Soup
1.36 L
48 oz
Milk, whole 2 L 8 cups
Barley, cooked 1 L 4 cups
Green peas, frozen 250 mL 1 cup
Beef, cooked, diced 1/4" or less 450 g 1 lb
Carrots, shredded 250 mL 1 cup
Parsley, dried 30 mL 2 tbsp
Garlic Powder 5 mL 1 tsp
Rosemary, dried 5 mL 1 tsp
Thyme, dried 5 mL 1 tsp
Sour cream 250 mL 1 cup
1. Heat oil in a stockpot.
2. Add mushrooms, and sauté over medium heat until tender.
3. Add soup, milk, barley, green peas, beef, carrots and seasonings.
4. Stir until fully blended.
5. Reduce heat to low, and simmer for 10-15 minutes until heated thoroughly to 165°F (74°C).
6. Ladle soup into serving bowls.
7. Garnish each bowl with 1 tbsp (15 mL) sour cream and a dash of paprika or finely chopped parsley.

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