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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Mushroom-Barley Soup with Tink’s Ground Beef or Pork Sausage

Recipes

Ingredients

  • 1 lb. Tink’s ground beef or pork sausage (I used spicy)

  • 1 tbsp. olive oil

  • 1/2 medium onion, slivered

  • 1/2 cup thinly sliced celery (optional)

  • 1/3-1/2 cup dry barley, rinsed (I used 1/3)

  • 2 large garlic cloves, minced (I added more, a lot more) :)

  • 1 tsp dried thyme

  • 8 oz. sliced fresh white button mushrooms

  • 4 cups (1 quart) beef broth (preferably made from Tink’s soup bones)

  • 1 tbsp. tomato paste

  • 1 tsp. balsamic vinegar

  • 1 bay leaf

  • 1/2-1 teaspoon sea salt (to taste)

  • freshly ground black pepper

  • fresh cream or half & half, if desired

Directions

  1. Saute Tink’s ground beef or pork sausage in a large pot till cooked through. Remove meat and set aside.

  2. Add oil to pot and saute onions (and celery if desired) about 5 minutes, till onions are translucent. Lower heat a bit and add barley, garlic, and thyme. Saute another 3-5 minutes.

  3. Stir in cooked meat, mushrooms, beef broth, tomato paste, vinegar, bay leaf, and some of the salt.

  4. Bring to a boil and reduce heat to low. Cover and simmer for at least an hour, till barley is tender. Adjust salt and add pepper to taste.

Cook’s Note:

If desired, add a splash of cream or half & half to your individual bowls of soup. I added the cream when I made it with the spicy sausage. It was amazing!

Editor’s Note:

Originally posted by NeeCee