Creamy Sirloin Mushroom and Barley Soup

Warm, hearty, and irresistibly creamy, this Creamy Sirloin Mushroom and Barley Soup is the ultimate comfort food for chilly days. Tender bites of seared sirloin steak, earthy mushrooms, and nutty pearl barley are nestled in a rich, velvety broth infused with aromatic garlic, onions, and fresh thyme. A splash of heavy cream elevates the texture to luxurious perfection, while the slow simmer unlocks deep, savory flavors. Perfect as an indulgent main dish or a cozy starter, this soup is as satisfying as it is nourishing. Serve it with a sprinkle of fresh parsley for a delightful finish. Whether you're seeking a weeknight meal or a show-stopping appetizer, this recipe is a surefire way to warm hearts and please palates. Keywords: creamy soup, sirloin steak, mushroom barley soup, comfort food, hearty soup recipe.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 pound sirloin steak
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 8 ounces button mushrooms, sliced
• 0.75 cup pearl barley
• 6 cups beef broth
• 1 cup heavy cream
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Season the sirloin steak evenly with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sirloin steak and sear for 2-3 minutes per side until browned. Remove the steak from the pot and set it aside to rest, then cut it into bite-sized pieces.

Step 3

In the same pot, reduce the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the diced onion and sauté for 4-5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Raise the heat to bring the mixture to a simmer.

Step 8

Add the pearl barley, thyme sprigs, and bay leaf to the pot. Simmer uncovered for 25-30 minutes, stirring occasionally, until the barley is tender.

Step 9

Stir in the heavy cream and the cooked, diced sirloin steak. Simmer for another 5-7 minutes to heat everything through.

Step 10

Remove the thyme sprigs and bay leaf. Taste the soup and season with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.

Nutrition Facts

Serving size	(2719.9g)

Amount per serving	% Daily Value*
Calories	3041.8

Total Fat 189.3g	0%
Saturated Fat 88.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 673.9mg	0%
Sodium 9482.1mg	0%
Total Carbohydrate 152.4g	0%
Dietary Fiber 30.5g	0%
Total Sugars 10.6g
Protein 169.6g	0%

Vitamin D 59.0IU	0%
Calcium 295.8mg	0%
Iron 20.7mg	0%
Potassium 3637.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 22.7%

Carbs: 20.4%