Roasted Beef, Mushroom and Barley soup

Roasted Beef, Mushroom and Barley soup
Total Time

30 min.

Serving & Size

250 mL (8 oz)

Add To Pantry

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

Recipe Yields:

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

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