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–+ servings

Mushroom "Barley" Soup, Cauliflower Rice

Earthy mushrooms and tender beef simmered in a savory broth, built on a cauliflower base in place of barley.
Print Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: Jewish
Servings: 6 servings
Calories: 220kcal

Ingredients

  • 8 oz beef stew meat cubed
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 lb cremini mushrooms sliced
  • 6 cups beef broth
  • 1 medium head cauliflower riced
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot over medium-high heat. Brown beef in batches, about 4–5 minutes. Remove and set aside.
  • Add onion, carrots, and celery to the pot, cooking 6–7 minutes until softened.
  • Add mushrooms and cook 8–10 minutes, until they release their liquid and begin to brown.
  • Return beef to the pot and pour in broth.
  • Simmer, covered, 25–30 minutes, until beef is tender.
  • Stir in cauliflower rice and simmer 5 more minutes, until just tender.
  • Season with salt and pepper, garnish with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 18g | Fat: 13g | Fiber: 3g
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