Beef and Mushroom Soup
with celery / carrots
Hearty and comforting, this classic soup got great reviews when first featured in 2017.
Smarts: This soup requires 45 to 60 minutes of hands-off simmer time to tenderize the beef. If you are short on time, make the soup ahead. It tastes even better a day or two later.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
- Carrots - 6 oz, chopped
- Celery - 3 stalks, chopped
- Onions, medium - 1, chopped
- Bell peppers, green - 1, diced
- Mushrooms, any brown - 12 oz, sliced (look for pre-sliced)
- Beef, stew meat - 1 lb
- Salt - 1 tsp
- Garlic powder - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Green onions - 2 stalks, chopped, green and white parts combined
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Tomato paste - 2 Tbsp
- Stock, beef - 5 cups
- Bay leaves (opt) - 2
- Lemon juice - 1/2 tsp
- Carrots / Celery / Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Mushrooms - If not pre-sliced, slice mushrooms. (Can be done 2 days ahead)
- Season beef - Toss beef with salt, garlic powder, thyme, and red pepper flakes. Tenderize with a fork. (Can be done 1 day ahead)
- Green onions - Slice green onions, combining green and white parts. (Can be done 1 day ahead)
- Heat a Dutch oven with oil over medium-high heat. Add beef and saute until beef is brown on the outside, 7 to 8 minutes (don’t worry if it’s not cooked through). Set beef aside and return pan to heat.
- Add butter and then carrots, celery, onions, and bell peppers to melted butter. Saute until vegetables are starting to soften, 4 to 6 minutes. Stir in tomato paste and cook for 1 minute more.
- Add mushrooms, stock, and bay leaves to vegetables. Add beef back to pan. Bring to a boil.
- Reduce heat and simmer, covered, until beef is tender, 45 to 60 minutes.
- Stir lemon juice into soup and season with some salt and pepper.
- Divide soup between bowls and top with green onions. Enjoy!
Added sweet potatoes we had on hand and used one cup red wine and four cups broth. Used faro instead of barley because that's what we had in the pantry.0 Helpful
Second time making this one. I doubled the barley, added a bit of red wine before the veggies, and I didn't have celery so I subbed cabbage instead.0 Helpful
Was good. Would double the barley next time.0 Helpful
Really love this soup. Relatively easy and so tasty. I've made it three times now and will be making it for years to come!0 Helpful
Loved the flavor! Used beef broth instead of water.0 Helpful
Great flavour! Love the spice combination.0 Helpful