Hearty Beef and Barley Soup

Old Cheddar cheese is an absolute must for this English favourite.

  • Prep: 15 min
  • Cooking: 35 min
Yields 6 servings
hearty beef and barley soup

Ingredients

  • 12 1/2 oz (375 g) trimmed boneless beef sirloin steak
  • 1 tbsp (15 mL) butter
  • 3 cloves garlic minced
  • 2 diced carrots
  • 1 diced onion
  • 1/2 tsp (2 mL) dried thyme
  • 2 cups (500 mL) sliced mushrooms
  • 1/2 cup (125 mL) pearl barley
  • 2 1/2 cups (625 mL) beef stock
  • 2 tbsp (30 mL) Worcestershire sauce
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) Milk
  • 1 cup (250 mL) shredded Canadian Old Cheddar cheese
  • Salt and pepper to taste

Preparation

Cut steak into 3/4-inch (2 cm) cubes. In large pot, melt butter over high heat; sauté and brown beef on all sides. Reduce heat to medium-high. Add garlic, carrots, onion and thyme; cook, stirring, for 3 minutes or until onions are softened. Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat.

Reduce heat to low, cover and simmer for about 20 minutes or until barley is tender. Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce. Ladle into bowls and sprinkle with cheese.

Tips

Save on preparation time by using pre-cut vegetables available in the produce section of the grocery store. There are even bags of fresh-frozen cut vegetables available for maximum convenience.

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Nutrition

Nutritional Information

per serving
Energy: 392 Calories
Protein: 27 g
Carbohydrate: 30 g
Fat: 19 g
Fibre: 3.9 g
Sodium: 500 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 30 % / 331 mg
Vitamin B12: 70 %
Zinc: 46 %
Phosphorus: 40 %
Riboflavin: 40 %