Grandpa's Beef, Mushroom, and Barley Soup

Grandpa's Beef, Mushroom, and Barley Soup

16
Lobbylady 1

"I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. 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. It's traditional at holiday time with a nice slice of rye bread to dip in it."
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Ingredients

14 h 15 m servings 416 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 993 mg
  • 40%

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.

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Directions

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  1. Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
  2. Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
  3. Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms. They can't wait til I make it again

Most helpful critical review

Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again.

my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms. They can't wait til I make it again

I made some changes-I cooked stew meat in the crock pot with a package of brown gravy mix and 2 cups of water. Once that was about done, I cooked quick barley (1cup) according to the package di...

This soup is just what I was looking for and it taste super. My Mom use to add fresh dill to her mushroom soup, so delicious. thank you

This is an excellent recipe. I modified it a bit by using Marmite in the stock instead of beef stock and 3 veggie stock cubes with one cup of pearl barley and 6 cups of water. I used some scotc...

The guys loved this rich hearty soup and my husband's friends even (a first!) asked for the recipe. I used already cut up stew meat instead of chuck roast, fresh mushrooms instead of dried, an...

This was the best! I love barley and found quick cooking barley. I used stew meat that I cut into smaller pieces. Also, had fresh mushrooms YUMMIE. My husband ate 4 bowls in one sitting---an...

The whole family asked for seconds! Very good! I didn't have time to soak my barley, and when the meat was done the soup was thick, like oatmeal. So, I added some extra broth. You may want t...

Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again.

I used fresh Portobello mushrooms and diced leeks and it turned out thick, beefy and delicious.