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  • Wild Game Gourmet

Mushroom and Barley Soup with Venison Steak

Have you ever gone to lunch and walked away saying "I have to recreate that". Well I certainly have! This recipe was inspired by my local co-op a few years ago. It is similar but different in all the right ways. Perfect for a fall day, this recipe is hearty yet light and full of flavor. Skip the steak and make it a veg soup, equally delicious.

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 8


1 large venison steak, cubed and sauteed

(left over roast works well also)

1/4 cup olive oil

1 cup chopped yellow onion

3/4 cup diced carrots

1/2 cup chopped celery

2 tsp seasoning salt (I like Alpine Touch)

1 Tbsp minced garlic

1 lb sliced fresh cremini mushrooms

6 cups beef broth

3/4 cup barley

Fresh parsley (optional garnish)


-Saute steak in a little bit of olive oil on high heat just until browned. Season with salt and pepper

-In a large stew pot heat the remaining oil on medium heat

-Add the onion, carrots, celery and garlic

-Sprinkle withe seasoning salt

-Cook and stir until onions are tender and transparent

-Stir in mushrooms and continue to cook for 2 minutes

-Add steak to the mixture

-Pour in the beef broth and add barley

-Bring to a boil, then reduce heat to low

-Cover and simmer until barley is tender, about 50 minutes

-Garnish with fresh parsley if desired

-Salt and pepper to taste


Pairs well with fresh baked bread

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