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Hearty Mushroom-Beef-Barley Soup
Hearty Mushroom-Beef-Barley Soup

Hearty Mushroom-Beef-Barley Soup

1 Review(s)
Cook Minutes 1 Hr 45 Min
Prep : 40 Min Cook: 1 Hr 5 Min
Our Hearty Mushroom-Beef-Barley Soup is perfect for cold winter days. Chock full of tender beef, vegetables and barley, this beef-barley soup is comfort food at its best.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 slices bacon, cut into 1-inch pieces
1 lb. (450 g) mixed mushrooms (button, cremini, shiitake), sliced
1/4 cup Kraft Zesty Italian Dressing
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
1/2 lb. (225 g) boneless beef chuck steak, cut into 1/2-inch pieces
1 large onion, chopped
2 carrots, chopped
4 cloves garlic, minced
4 cups water
3 cans (10 fl oz/284 mL each) 25%-less-sodium beef broth
3/4 cup barley, uncooked
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Step 1
Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
Step 2
Add mushrooms to drippings in pan; cook on medium-high heat 5 min. or until mushrooms start to release their liquid. Simmer on low heat 15 min. or until mushrooms are golden brown and all liquid is cooked off.
Step 3
Add dressing, barbecue sauce, beef, onions and carrots; cook and stir 5 min. or until onions are crisp-tender, adding garlic for the last minute.
Step 4
Stir in water, broth, barley and bacon. Bring to boil; cover. Simmer on low heat 50 min. or until barley is tender.
Kraft Kitchen Tips!
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A garlic press is a common kitchen tool used to extract both the pulp and juice from fresh garlic by forcing the garlic cloves through small holes in the press. It is a quick and easy way to mince fresh garlic. Garlic presses can be made of materials ranging from strong plastics to stainless steel.
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How to Cut Onions with Fewer Tears
To avoid crying while peeling or slicing onions, chill the onions by placing them in the refrigerator or freezer for about 15 min. before using them. Or peel them under running water, then chop in the food processor. Both of these methods help reduce the amount of the volatile tear-causing sulfur compounds from the onions in the air, resulting in fewer tears!
NutritionTitleCont_Left-Bracket
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 5 g
Saturated fat 1.5 g
8 %
Cholesterol 25 mg
Sodium 510 mg
21 %
Carbohydrate 20 g
Fibre 4 g
Sugars 6 g
Protein 13 g
Vitamin A
20 %
Vitamin C
6 %
Calcium
2 %
Iron
10 %
Servings
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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