beef barley mushroom soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best beef barley mushroom soup recipe

I’ve been making this beef barley mushroom soup recipe for years, and it’s always a hit with my family. The dish has its roots in traditional European cuisine, where hearty soups were a staple during the cold winter months.

The combination of tender beef, nutty barley, and earthy mushrooms is a match made in heaven. I love how the flavors meld together to create a rich, satisfying broth that’s perfect for a weeknight dinner or a special occasion.

My kids adore it because it’s comforting and familiar, yet still feels like a treat. As an added bonus, this recipe is incredibly easy to make and can be adapted to suit your tastes.

Simply sauté the aromatics, add in the beef and mushrooms, and let the slow-cooker do the rest. You’ll be rewarded with a deliciously savory soup that’s packed with nutrients and sure to become a family favorite.

Beef Barley Mushroom Soup

4.7 from 813 votes

A hearty and comforting soup featuring tender beef, earthy mushrooms, and chewy barley in a rich, savory broth. This one-pot meal is perfect for cold days and fills the 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 1/2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
3 carrots, peeled and diced
2 celery stalks, diced
1 cup pearl barley, rinsed
8 cups beef broth, low sodium
1 can (14.5 ounces) diced tomatoes, undrained
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1/4 cup chopped fresh parsley for garnish

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the beef cubes in a single layer and cook for 4 to 5 minutes, turning occasionally, until all sides are deeply browned.
3Remove the beef to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot.
5Cook for 3 to 4 minutes, stirring frequently, until the onion is softened and translucent.
6Add the minced garlic and sliced mushrooms and cook for another 3 minutes, until the mushrooms have released their liquid and begin to brown.
7Stir in the tomato paste and cook for 1 minute, until it darkens in color and becomes fragrant.
8Add the diced carrots, celery, rinsed barley, beef broth, diced tomatoes with their juice, bay leaves, dried thyme, salt, and black pepper.
9Return the browned beef to the pot and bring the soup to a boil over high heat.
10Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour to 1 hour 15 minutes.
11Stir occasionally and check that the barley is tender and the beef is fork-tender.
12Remove the bay leaves before serving.
13Ladle the hot soup into bowls and garnish with a sprinkle of fresh chopped parsley.
14Serve immediately with crusty bread if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 7g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a richer flavor, you can add a splash of red wine after browning the beef and let it reduce for 2 minutes before adding the broth. If you prefer a thicker soup, mash some of the barley against the side of the pot before serving.

Watch Video Of How Beef Barley Mushroom Soup Works

This beef barley mushroom soup recipe is always a good idea for any occasion – whether it’s a cozy night in with the family or a special gathering with friends. The best part?

It’s incredibly easy to make ahead of time and reheats beautifully for up to three days. Try serving it with some crusty bread or over egg noodles for an added treat.

❓ Frequently Asked Questions About Beef Barley Mushroom Soup

Q: What type of beef is best for this recipe?

For this recipe, you can use either ground beef or thinly sliced beef. Ground beef works well because it breaks down quickly and adds depth to the soup. Sliced beef, on the other hand, provides a nice texture contrast and can be easily shredded with two forks.

Q: Can I use fresh or dried barley?

Both fresh and dried barley work well in this recipe. Fresh barley will give your soup a slightly sweeter flavor, while dried barley will produce a heartier texture.

Q: How long can I store leftover soup in the fridge?

Leftover soup can be stored in the fridge for up to three days. Make sure to label it clearly and store it in an airtight container to prevent contamination.

Q: Can I freeze this soup for later use?

Yes, you can freeze this soup for up to three months. Simply portion it out into individual servings or freezer bags, label them clearly, and store them in the freezer at 0°F (-18°C) or below.

Q: What are some variations on this recipe that I can try?

You can experiment with different types of mushrooms, such as cremini or shiitake. Additionally, feel free to add other aromatics like onions or garlic for added depth of flavor.

Similar Posts