Beef, Barley & Mushroom Soup

🥘 Ingredients

• barley (all for 4)
  ¾ cup
• beef stock concentrate
  4 unit
• black pepper
  1 tsp
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• carrots
  12 oz
• fry seasoning (you'll use the rest later)
  2 tbsp
• ground beef
  20 oz
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• onion
  2 unit
• salt
  1 tsp
• tomato paste
  2 unit
• water

🍳 Cookware

• small pot
• large pot
• bowls

1. 

   1

   In a small pot , bring 1½ cups water (2½ cups for 4 servings), half the barley , half the fry seasoning , and a big pinch of salt to a boil. Once boiling, reduce to a low simmer; cover and cook until tender and most of the water has absorbed ⏱️ 25-30 minutes . Drain if necessary; keep covered off heat until ready to serve.

   water, barley: ¾ cup (all for 4), fry seasoning: 2 tbsp (you'll use the rest later), salt: 1 tsp
2. 

   2

   While barley cooks, wash and dry produce. Halve, peel, and finely dice onion . Trim, peel, and halve carrots lengthwise; thinly slice crosswise. Trim and thinly slice button mushrooms .

   onion: 2 unit, carrots: 12 oz, button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!)
3. 

   3

   Heat a large drizzle of olive oil in a large pot over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and black pepper . Cook, stirring occasionally, until browned and tender ⏱️ 4-7 minutes .

   olive oil: 2 tsp, black pepper: 1 tsp
4. 

   4

   Increase heat under pot to medium high. Add ground beef *, remaining fry seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned ⏱️ 3-4 minutes . Add tomato paste and cook, stirring often, until fragrant and darkened in color ⏱️ 30-60 seconds .

   ground beef: 20 oz, tomato paste: 2 unit
5. 

   5

   Stir 3 cups water (6 cups for 4 servings), beef stock concentrate , and mushroom stock concentrate into pot. Bring to a boil; cook, stirring occasionally, until soup has slightly reduced and beef is cooked through ⏱️ 2-4 minutes . Skim off any fat from the surface if necessary. Keep soup covered off heat.

   beef stock concentrate: 4 unit, mushroom stock concentrate: 2 unit
6. 

   6

   Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. Divide between bowls and serve. Ground Beef is fully cooked when internal temperature reaches 160 degrees.