beef and mushroom barley soup recipe

Written ByJenny Smyth Posted on
beef and mushroom barley soup recipe
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The Best beef and mushroom barley soup recipe

I’m so excited to share with you my family’s favorite beef and mushroom barley soup recipe. This hearty, comforting soup has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The origin of this recipe is unclear, but I’ve had it passed down through generations of home cooks who have lovingly adapted it to their own tastes and preferences. The result is a rich, savory soup that’s perfect for chilly evenings or special occasions.

One of the key techniques to this recipe is the use of pearl barley, which adds a delightful texture and nutty flavor to the dish. I’ve also included some helpful tips for making this soup ahead of time and reheating it to perfection.

Whether you’re serving it to your family or a crowd of friends, this beef and mushroom barley soup is sure to be a hit. It’s also packed with nutrients and fiber, making it a healthy choice for any meal.

My kids love helping me make this soup, and they always get excited when they see the steam rising from the pot as we add in the final touches. It’s truly a family affair that never fails to bring us together around the dinner table.

With its satisfying flavors and wholesome ingredients, this beef and mushroom barley soup is a true comfort food classic.

Beef and Mushroom Barley Soup

Beef and Mushroom Barley Soup

4.7 from 1697 votes

A hearty and comforting soup with tender beef, earthy mushrooms, and chewy barley in a savory broth. This one-pot meal is perfect for cold days and fills your kitchen with a wonderful aroma.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1.5 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
4 cups beef broth
4 cups water
1 cup pearl barley, rinsed
3 carrots, peeled and diced
2 celery stalks, diced
2 bay leaves
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned, working in batches if needed to avoid crowding.
3Reduce heat to medium and add the diced onion to the pot, stirring frequently for 4 to 5 minutes until softened and translucent.
4Stir in the minced garlic and sliced mushrooms, cooking for another 5 to 6 minutes until the mushrooms release their liquid and start to brown.
5Pour in the beef broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits.
6Add the rinsed barley, diced carrots, celery, bay leaves, dried thyme, salt, and black pepper, then bring the mixture to a boil over high heat.
7Once boiling, reduce the heat to low and cover the pot with a lid slightly ajar.
8Simmer gently for 50 to 60 minutes, stirring occasionally, until the beef is fork-tender and the barley is plump and fully cooked.
9Remove the bay leaves and discard them.
10Taste the soup and adjust seasoning with additional salt and pepper if needed.
11Ladle into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a richer flavor, use a mix of wild and cremini mushrooms. You can also add a splash of red wine after sautéing the mushrooms for extra depth. Leftovers thicken upon standing, so add a little water or broth when reheating.

Watch Video Of How Beef and Mushroom Barley Soup Works

This beef and mushroom barley soup recipe is a true family favorite that never fails to hit the spot on any occasion. It’s perfect for busy weeknights when everyone needs a warm, comforting bowl of goodness.

Plus, with its nutrient-dense ingredients like barley, mushrooms, and lean beef, you can feel good about what you’re feeding your loved ones. To store leftover soup, simply let it cool completely before refrigerating or freezing for later use.

Reheat by simmering gently until hot throughout – enjoy!

❓ Frequently Asked Questions About Beef and Mushroom Barley Soup

Q: What type of barley should I use in this recipe?

I recommend using pearl barley for its unique texture and nutty flavor.

Q: Can I substitute other types of meat for the beef?

Yes, you can use other cuts of beef or even ground meat if you prefer.

Q: How long does this soup take to make from start to finish?

This recipe makes about 6 servings and takes approximately 30 minutes to prepare.

Q: Can I make this soup ahead of time?

Yes, you can make this soup up to 24 hours in advance and store it in the fridge until ready to serve.

Q: What are some good accompaniments for serving with this soup?

You can serve this soup with crusty bread, crackers, or even over egg noodles for added comfort food appeal.

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