Mushroom Barley Soup
Prep time
Cook time
Total time
Once you braise your beef for the Ropa Vieja, Cuban Beef, you are left with delicious beef stock that quickly turns into a rich mushroom soup filled with whole grain barley.
  • Olive oil
  • 2 leeks, thinly sliced white and tender green parts only
  • 4 ounces mushrooms, chopped
  • 4 carrots, diced
  • ½ cup barley
  • 6 cups beef stock
  • ½ teaspoon dried thyme
  • Sea salt and black pepper
  1. Saute the vegetables in the olive oil, add the barley, and beef stock. Season with salt, pepper; add thyme. Bring to a boil, lower heat and simmer 1 hour, until barley is tender and soup is thickened.
  2. Adjust seasoning, adding more salt if needed.
Nutrition Information
Serving size: Serves 6