- 40 min
Allergens: Soy, Wheat
Cut the beef strips into cubes. Chop the onion and the carrot. Thinly slice the celery. Quarter the mushrooms.
Cook the beef
Heat a drizzle of oil in a pot over medium-high heat. Add the beef and cook for 5 minutes. Remove from the pan.
Cook the vegetables
Add another dizzle of oil to the pot. Add the carrot, the celery, the onion and the mushrooms and cook for around 4-5 minutes.
Make the soup
Add the barley, the diced tomatoes, the chicken stock and 1 liter of water (double for 4 ppl.). As needed, adjust the quantity of water. Add the beef back to the pot. Bring to a boil, lower the heat and simmer for 20 minutes.
Plate your dish
Add the peas to the pot. Check seasoning and serve with fresh parsley. Bon appétit!