Steak and Mushroom Barley Soup

A cozy meal-prep soup with tender steak, mushrooms, barley, carrots, celery, and thyme in a savory broth. It reheats well for work lunches and offers a comforting, lower-key alternative to rice bowls or roasted steak plates.

Steak and Mushroom Barley Soup
Prep time
15 min
Cook time
45 min
Yield
1 servings

Ingredients

  • 0.5 g Bay Leaf
  • 500 g Beef Broth
  • 1 g Black Pepper
  • 80 g Carrot
  • 50 g Celery
  • 2 g Fresh Thyme
  • 6 g Garlic
  • 10 g Olive oil
  • 70 g Pearl Barley
  • 2 g Salt
  • 180 g Steak
  • 15 g Tomato Paste
  • 120 g White Mushroom
  • 70 g Yellow Onion

Instructions

  1. Cut the steak into bite-sized pieces and season lightly with salt and black pepper.
  2. Heat the olive oil in a pot over medium-high heat and brown the steak briefly, then transfer it to a plate.
  3. Add the onion, carrot, celery, and mushrooms to the pot and cook until softened and lightly browned, stirring often.
  4. Stir in the garlic and tomato paste, then cook for about 1 minute to deepen the flavor.
  5. Add the pearl barley, beef broth, thyme, and bay leaf, then bring to a boil and reduce to a gentle simmer.
  6. Simmer until the barley is tender, about 35 minutes, stirring occasionally so it does not stick.
  7. Return the steak to the pot and cook for 3 to 5 minutes more, just until the meat is cooked through and tender.
  8. Remove the bay leaf, taste and adjust seasoning, then portion into containers for meal prep.