Beef Mushroom Barley Soup

Beef Mushroom Barley Soup

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Wendellian 1

"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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3 h 25 m servings 554 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

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  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.


  1. 62 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 m...

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.

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 dic...

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 a...

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. ...

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

A BIG WINNER (with a few tweaks...) and crockpot friendly too. To make this recipe a true soup (instead of a stew) I use only 1 lb of beef and 4 oz of barley. I also add two cans of beef consom...

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. ...

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