Beef and barley soup is a savory, stick-to-your-ribs meal in a bowl that will satisfy meat, starch, and vegetable cravings all at once. As a base, this recipe uses the homemade beef stock that you learned about earlier in the lesson. The stock is made even meatier by the addition of browned bits of beef and sautéed cremini mushrooms; both add hearty flavor to the soup.

If you'd like to try different twists on this classic comfort food, you can substitute parsnips for the carrots, use chunks of red potatoes instead of barley, or add shredded kale leaves during the last 15 minutes of cooking.

Total Cooking Time: 240

Preparation Time: 45

Active Cooking Time: 105

Make Ahead: Serve immediately

Yield: 6 to 8 servings

Difficulty: Intermediate