Beef Mushroom Barley Soup

Lobbylady 1

"Grandma used to knit on the sofa while Grandpa actually cooked this soup. I love eating this and thinking of my them- this recipe was one of my favorites growing up. It's an old fashioned, slow cooking, lick the bowl, "stick to your ribs" type of soup. The family loves it and it's traditional at holiday time with a "NICE" slice of rye bread to dip in."


3-4 h 16 servings yields 4 quarts
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Night before: Clean and soak Barley in 2 or 3 cups of water. Cover mushrooms with 1/2 cup water. Let soak overnight.
  2. Fill large soup pot up with water and place steak in pot. Bring to a boil and as foam rises remove and discard. Continue until no foam appears anymore.
  3. Remove mushrooms from water pour reserved water in soup pot. Slice into small bite size pieces. Place mushrooms and all of remaining ingredients (including barley water) in the pot. Bring back to a boil for a few minutes then lower heat to simmer and cook for an additional 4- 6 hours. Check ever hour or so and give it a good stir. Soup should start to thicken and be ready in about 3- 4 hours. Cook longer for thicker texture. If it gets too thick you can add some water. Take large pieces of the meat out when the soup is done and trim off the fat and discard- cut the remaining into bite size chunks. Salt and pepper to taste.
  4. This soup gets better the next day and freezes too.
  5. Enjoy!
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