Approximate values estimated by AI
Smoky Beef and Mushroom Barley Soup
80% authentic · Fusion
A flavorful twist on beef barley soup, incorporating smoked paprika and earthy mushrooms for a deeper, more complex taste profile.
Ingredients
- Beef chuck roast1.5 lbs
- Pearl barley0.75 cup
- Beef broth8 cups
- Cremini mushrooms8 oz
- Carrots2 medium
- Yellow onion1 large
- Garlic3 cloves
- Smoked paprika1.5 tsp
- Tomato paste1 tbsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh thymefor garnish
Steps
- 1
Cut beef chuck roast into 1-inch cubes. Season with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef until browned. Remove beef and set aside.
- 3
Add chopped onion and carrots to the pot. Cook until softened, about 5-7 minutes.
- 4
Add sliced mushrooms and cook until browned, about 5-8 minutes.
- 5
Stir in minced garlic, tomato paste, and smoked paprika. Cook for 1 minute until fragrant.
- 6
Return beef to the pot. Add beef broth and pearl barley. Bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is tender and barley is cooked through. Skim off any fat.
- 8
Season with salt and pepper to taste. Add water if a thinner consistency is desired.
- 9
Ladle soup into bowls, garnish with fresh thyme and a pinch of smoked paprika.
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