READY IN 3+ hrs

Beef Mushroom Barley Soup

Read Reviews (16)

"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." — Wendellian

Directions

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
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.
Pour beef stock into the pot.
Stir pearl barley into the stock.
Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
Stir mushrooms through the soup; cook 1 hour more.

Kitchen-Friendly View

PREP 15 mins
COOK 3 hrs 10 mins
READY IN 3 hrs 25 mins

Reviews More Reviews

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!

—PsychoKat_xB

See full 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...

—Kevin

See full review »

22 Ratings

See other versions of this recipe!

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.

—April

See full review »

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

—lllaune

See full review »

Sep 16, 2012

FYI—8 oz. of barley equals 1 cup. This isn’t really a soup; more like a “hearty stew” that’s perfect for a cold winter day. I’m not sure you need to cook it for 3hrs. The long cook time turns the barely and vegetables into mush. Also, the barely absorbs the liquid so you have to continually add water to prevent sticking and that only dilutes the flavor. I actually liked the flavor better before adding the mushrooms and found the end product required a lot of salt and pepper.

—DIZ♥

See full review »

Jan 18, 2013

I wish I had access to beef stock because I thought this was just ok while my husband thought it was great. I'm sure the other reviewer is right - the stock probably makes all the difference. I had to use beef broth. I threw this all into my slowcooker after browning since I wanted the beef really tender. Cooked it on high for 2 hours and 2 for low, it probably could have gone 4 hours on high. Threw the barley in for the last hour and the mushrooms/veggies in the last half hour.

—STARDUST_331

See full review »

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.

—Bennie

See full review »

Oct 28, 2012

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

—Kirsten1971

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Kelly's Slow Cooker Beef, Mushroom, and Barley Soup

Creamy Beef Mushroom Barley Soup in a Slow Cooker

Grandpa's Beef, Mushroom, and Barley Soup

Low 'N Slow Mushroom Barley Soup

Grandma Coffee's Beef Barley Vegetable Soup

Mushroom Barley Soup

Very Easy Mushroom Barley Soup

Beefy Mushroom Barley Soup

Mushroom and Barley Soup

Beef and Barley Soup III

Nutrition

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.

Nutritional Information

Beef Mushroom Barley Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 554
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 9.1g 46 %
Cholesterol 83mg 28 %
Sodium 220mg 9 %
Potassium 1149mg 32 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 10.2g 41 %
Protein 37.8g 76 %
Sugars 9.6g
Vitamin A 138 %
Vitamin C 45 %
Calcium 10 %
Iron 53 %
** Thiamin 46 %
Niacin 124 %
Vitamin B6 42 %
Magnesium 33 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.