Beef Mushroom Barley Soup Recipe -
Beef Mushroom Barley Soup Recipe
  • READY IN 3+ hrs

Beef Mushroom Barley Soup

Recipe by  

"Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 10 mins

    3 hrs 25 mins


  1. Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  2. Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  3. Pour beef stock into the pot.
  4. Stir pearl barley into the stock.
  5. Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  6. Stir mushrooms through the soup; cook 1 hour more.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2012

This was awesome just the way it is. I used a quick cooking barley, so I didn't add that till the last hour when I added the mushrooms. Going to try it with some red wine in it next time. It is important to use beef STOCK and not broth. They are not the same...

Most Helpful Critical Review
Mar 04, 2014

I made the recipe as given. I will make this again, but using half the amount of barley and season the soup with salt and pepper. I thought it was very bland. All the barley soaked up the juices. It's a very hearty soup which is good.

Mar 23, 2012

this is the best beef stew I've found (since our old family classic). I left out the mushrooms, only because I forgot to buy some fresh... I did add a little dash of kitchen bouquet, and added more carrots/celery. Two thumbs up!

Jun 26, 2012

I didn't have mushrooms so left them out. But otherwise flavor was great! It didn't take 3 hours to cook...I cooked barley only 1 hour and it was definitely enough time for the whole soup.

Jan 04, 2014

used about a pound of beef stew meet, cut up in tiny pieces. 2 cups of barley, 2 onions, lots of carrots, 3-8oz boxes of sliced mushrooms, 2 tsp minced garlic, 8 cups beef broth,2 cans tiny diced tomatoes, 2 TB tomatoe paste, 1 TB worshitshire, 1 tsp balsamic vinegar, 1 tsp dried thyme, 2 tsp salt, bunch of pepper, about a 1/2 cup red wine, 6 cups of spinach. **If you use the 2 cups of barley add another carton of beef broth or cut the barley to 1 cup and only use 2 cartons of broth. barley really soaked up the liquid.

Oct 02, 2012

Ok, I made this soup/stew yesterday. I followed the ingredient list almost exactly, with the following changes. 1. I used more beef,because that was what came in the package. 2. and less onion. It is wonderful! I did find the cooking time to be longer than needed. I cooked mine for 11/2 hrs. at a simmer and all my veggies and barley were cooked, I only cooked the mushrooms for 30 mins. before serving. I also had to add more liquid (31/2 cups of water) This is a delicious soup,and does get better the next day. I'll definetly make this again.

Sep 25, 2012

Loved this! Took a tip from a beef stew recipe and added a Tbl each of steak sauce, Worcestershire sauce and ketchup/or barbeque sauce, as well as about 1/2 cup red wine and some garlic powder as it started to simmer. It does cook down and I usually will add another cup or 2 of broth around the time I add the mushrooms

Oct 28, 2012

Loved, loved, loved!!! Awesome recipe! Delicious and filling. I have had many requests for the recipe!! Highly recommend!!


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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 37.8 g
  • 76%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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