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  • 1/2 pound sirloin steak, cut into 1 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 (12-ounce) package mushrooms, coarsely chopped
  • 1/2 cup uncooked barley
  • 1 (10 1/2-ounce) can fat-free, reduced-sodium beef broth
  • 5 cups water
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped Swiss chard (optional)


  1. 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.
  2. 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.
—Recipe by Jean Kressy

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The recipe was originally published as Beef, Mushroom and Barley Soup on

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