Deer, Mushroom and Barley Soup

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"The weather outside is frightful, But the weather is so delightful, And since we've no place to go..." Eat soup! Hmmm.... that didn't exactly rhyme. But there really is nothing more satisfying than enjoying a warm, savory bowl of soup during the Wintertime.

Instead of the traditional beef barley soup, we used ground venison. If you're looking to eat healthier, this is a great dish because it so low in fat and filled with tons of healthy goodies like carrots, onions, barley and mushrooms. But it's also hearty. Potatoes will make anything hearty.  This Deer, Mushroom and Barley Soup is very easy to make and sooo flavorful.

Servings: 6 
Prep Time: 15 minutes
Cook Time: 1 hour
- 1 lb. ground venison
- 2 tbs. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 container (32 oz.) beef broth
- 1 can (14.5 oz.) diced tomatoes
- 1 quart water
- 2 bay leaves
- 4 carrots, peeled and chopped into 1/2-inch slices
- 2 potatoes, peeled and cubed
- 2 cups of mushrooms, sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 cup uncooked barley
- salt and pepper, to taste
- peas [optional-- just to spite Rick. I love you, Baby! ;-)]

1. In a large pot, heat oil over medium heat. Brown ground venison with garlic and onion until meat is browned and onion is tender.

Don't break up the venison too much, leaving small chunks.
2. Add broth, tomatoes, water, bay leaves...

Carrots, potatoes...
And mushrooms.

3. Bring to a boil then reduce heat, cover and simmer for 30 minutes.

4. Add oregano, thyme, basil and barley. Bring to a boil, reduce heat, add peas (optional), cover and simmer until vegetables are tender. About 30 minutes.

Add salt and pepper to taste.

TIP: If the soup is too loose for you, continue to cook uncovered to reduce broth. 

Enjoy with some warm, fresh dinner rolls!
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