Creamy Beef, Barley and Mushroom Soup with Frizzled Onions

Name: Creamy Beef, Barley and Mushroom Soup with Frizzled Onions
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 package (8 oz) sliced mushrooms; 1 lb lean (at least 80%) ground beef; 1 cup chopped onions; 1 medium carrot, chopped; 2 cloves garlic, finely chopped; 3 tablespoons Gold Medal™ all-purpose flour; 1 teaspoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 5 cups Progresso™ beef flavored broth (from two 32-oz cartons); 2/3 cup uncooked pearl barley; 1 cup heavy whipping cream; 2 cups vegetable oil; 2 large onions, cut in half, thinly sliced (3 cups)

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Prep 1 hr 20 min
Total 1 hr 20 min
Servings 6

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Make this hearty, soul-satisfying soup, topped with a pile of addictively-good fried onions, for your family and friends, or just keep it all to yourself. Because trust us, you won’t get tired of the leftovers any time soon.

by: Tablespoon Kitchens

Updated Aug 11, 2017

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Ingredients

Soup

2 tablespoons olive oil
1 package (8 oz) sliced mushrooms
1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium carrot, chopped
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups Progresso™ beef flavored broth (from two 32-oz cartons)
2/3 cup uncooked pearl barley
1 cup heavy whipping cream

Frizzled Onions

2 cups vegetable oil
2 large onions, cut in half, thinly sliced (3 cups)

Steps

1

In 5-quart Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until browned. Transfer to bowl.
2

Add beef to Dutch oven; cook 7 to 9 minutes, stirring frequently, until thoroughly cooked. Add reserved mushrooms, chopped onions, carrot and garlic; continue to cook 4 to 6 minutes, stirring occasionally, until softened. Sprinkle flour, thyme, salt and pepper over beef and vegetables; cook and stir 2 minutes. Stir in broth; heat to boiling. Add barley; reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is cooked. Stir in whipping cream; cook 1 to 2 minutes or until hot.
3

Meanwhile, in 12-inch skillet, heat 2 cups vegetable oil over medium-high heat until hot. Add 1 cup of the sliced onions; fry 7 to 9 minutes or until deep brown. Transfer to paper towel-lined plate. Repeat with remaining onions.
4

Sprinkle individual soup servings with frizzled onions.

Expert Tips

tip 1
We tested this recipe with white button mushrooms, but for a more intense mushroom flavor, use cremini or shiitake mushrooms.
tip 2
If you’re looking for a shortcut, you can substitute the fried onion garnish with canned French-fried onions or croutons.

Nutrition Information

560 Calories, 38g Total Fat, 19g Protein, 33g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 560

Calories from Fat: 350

Total Fat: 38g; 59%

Saturated Fat: 15g; 73%

Trans Fat: 1g

Cholesterol: 100mg; 33%

Sodium: 970mg; 40%

Potassium: 500mg; 14%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 5g; 21%

Sugars: 6g

Protein: 19g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.