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Roasted Beef, Mushroom and Barley soup

Total Time


Serving & Size

250 mL (8 oz)

Tender pieces of beef combined with barley and mushrooms add body to beef broth to create a trendy soup that is easy to execute.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Sirloin steak, cut into ½ in (1.2 cm) pieces 1/2 lb 227  g
Mushrooms, button or cremini 1 lb 454  g
Shallots, coarsely chopped
Olive oil 1 tbsp 15  mL
1. Sautee sirloin steak, mushrooms and shallots in olive oil until browned.
Ingredients Weight Measure
Weight Measure
Campbell’s Beef Consomme, condensed can 3 cups 750  mL
Water 3 cups 750  mL
2. Combine Campbell’s Beef Consomme with water into a large stockpot.
Ingredients Weight Measure
Weight Measure
Quick cooking barley 2/3 cup 150  mL
Ground pepper
Fresh parsley, chopped (optional)
3. Add sautéed sirloin steak, mushrooms, shallots and barley to stockpot.

4. Reduce heat and simmer until barley is soft, about 12 minutes.

5. Add ground pepper to taste.

6. Garnish with chopped parsley (optional).


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