Beef, Barley & Mushroom Soup

🥘 Ingredients

• barley
  ½ cup
• beef stock concentrate
  1 unit
• black pepper
  ½ tsp
• button mushrooms
  4 oz
• carrot
  2 medium
• fry seasoning
  1 tbsp
• ground beef
  8 oz
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• onion
  1 medium
• salt
  1 tsp
• tomato paste
  2 tbsp
• water
  4½ cup

🍳 Cookware

• small pot
• large pot

1. 

   1

   fry seasoning tomato paste carrot onion ground beef beef stock concentrate mushroom stock concentrate barley button mushrooms olive oil salt black pepper water

   fry seasoning: 1 tbsp, tomato paste: 2 tbsp, carrot: 2 medium, onion: 1 medium, ground beef: 8 oz, beef stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, barley: ½ cup, button mushrooms: 4 oz, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 4½ cup
2. 

   2

   In a small pot , bring 1½ cups water, 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 minutes . Drain if necessary; keep covered off heat until ready to serve.
3. 

   3

   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 mushrooms.
4. 

   4

   Heat a large drizzle of olive oil in a large pot over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes .
5. 

   5

   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 minutes . Add tomato paste and cook, stirring often, until fragrant and darkened in color, ⏱️ 30 seconds .
6. 

   6

   Stir 3 cups water, 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, ⏱️ 3 minutes . Skim off any fat from the surface if necessary. Keep soup covered off heat.
7. 7

   Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. Divide between bowls and serve.