You are here: Home » Recipes » Beef, Mushroom and Barley Soup Beef, Mushroom and Barley Soup Recipe by Jean KressyKitchen Tested Yield 4 servings A hearty, filling beef soup, that's loaded is fiber, for the cold winter nights. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You can use quick-cooking barley here to save time, but we like the chewiness of whole barley. You can find it next to the rice in supermarkets. Toss in some greens at the end for a splash of color. Ingredients 1/2 pound sirloin steak, cut into 1 1/2-inch pieces2 tablespoons extra-virgin olive oil1 cup diced onion1 cup diced carrots1 (12-ounce) package mushrooms, coarsely chopped1/2 cup uncooked barley1 (10 1/2-ounce) can fat-free, reduced-sodium beef broth5 cups water1 teaspoon coarse salt1/4 teaspoon freshly ground black pepper2 cups chopped Swiss chard (optional) Instructions Heat oil in a large pot over medium heat. Add beef and sauté until brown. Add onion and carrots; cook, mixing occasionally, until onion is softened, about 7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and mushrooms are tender, about 8 minutes. Add barley, broth, water, salt and pepper; stir to combine. Cover and bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender. Stir in Swiss chard, if using, and cook 5 minutes. Makes about 6 cups.