This hearty Mushroom Beef Barley Soup is a warm, comforting classic soup recipe, that’s perfect for chilly days. Packed with tender beef, earthy mushrooms and filling barley, this soup is rich, satisfying, and incredibly easy to make. Each spoonful offers a delicious combination of savory flavors and wholesome textures.
Why You Should Make This Mushroom Beef Barley Soup
- Rich, Hearty Flavor: Made with tender beef, mushrooms, and fresh herbs, this soup has layers of flavor that make each bite deliciously satisfying.
- Easy to Make and Filling: Using basic ingredients like beef, barley, and mushrooms, this soup is easy to prepare yet incredibly filling and wholesome.
- Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it a great option for meal prep or make-ahead meals.
- Nutritious Ingredients: Barley, beef, and fresh vegetables offer protein, fiber, and essential nutrients for a balanced, nourishing meal.
Ingredients
- Beef Stew Meat: Use a chuck roast, sirloin tip roast, or even ground beef for a different texture. For a vegetarian version, substitute with chunks of seitan, jackfruit, or lentils.
- Mushrooms: Use any variety such as cremini, button, or portobello. If you prefer, dried mushrooms rehydrated in warm water can add an intense flavor. If you do not prefer mushrooms, leave them out.
- Quick-Cook Barley: Substitute with pearl barley, farro, or quinoa for a similar texture. Brown rice can also work, though it may take longer to cook.
- Beef Stock: Swap with vegetable stock or mushroom broth for a vegetarian alternative. Chicken stock can also be used if that’s what you have on hand.
- Flour: Use cornstarch or arrowroot powder as a gluten-free thickening agent. Almond flour can also work in a pinch.
- Carrots, Celery, and Onion: These can be substituted with parsnips, leeks, or even diced bell peppers for a different flavor profile.
- Fresh Herbs (Rosemary, Thyme): Dried rosemary and thyme can be used in place of fresh. For a different herb profile, try using oregano or marjoram.
- Tomato Paste: Replace with an equal amount of ketchup or a small amount of tomato sauce reduced over heat.
- Worcestershire Sauce: Use soy sauce, tamari, or coconut aminos for a similar umami flavor.
How to Make Mushroom Beef Barley Soup
- Cut the stew meat into bite-sized pieces and add to a bowl. Add salt, pepper, garlic powder, onion powder, and flour. Toss to coat the beef evenly.
- Heat olive oil over medium-high heat in a heavy-bottomed pot. Sear the meat in batches, transferring each batch to a bowl and setting aside.
- In the same pot, add carrots, celery, onions, and garlic. Sauté until softened, about 3-4 minutes.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add rosemary, thyme, and bay leaves. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 40-45 minutes, or until the meat is tender.
- Remove and discard the bay leaves and woody stems of thyme.
- Add the diced mushrooms and quick-cook barley. Continue simmering for another 15 minutes, or until the barley is fully cooked.
- Stir in fresh parsley.
How to Serve and Store Leftovers
- Serving: This Mushroom Beef Barley Soup pairs wonderfully with a slice of crusty bread, garlic toast, or a side salad for a complete meal. It’s also perfect for a cozy night in or when you need a meal that’s simple to reheat and serve.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
- Reheat on the stove over low heat, adding a bit of water or beef stock if needed to adjust the consistency.
More Hearty Soup Recipes to Love
- Hearty Crockpot Beef Stew
- Homemade Creamy Mushroom Soup
- Creamy Hearty Cheeseburger Soup
- Hearty Sausage Minestrone Soup
Mushroom Beef Barley Soup
- Total Time: 1 hour, 20 minutes
- Yield: 10 servings 1x
Description
This hearty Mushroom Beef Barley Soup is a warm, comforting classic soup recipe that’s packed with tender beef, earthy mushrooms and barley.
Ingredients
Instructions
- Cut the stew meat into bite-sized pieces and add to a bowl. Add salt, pepper, garlic powder, onion powder, and flour. Toss to coat the beef evenly.
- Heat olive oil over medium-high heat in a heavy-bottomed pot. Sear the meat in batches, transferring each batch to a bowl and setting aside.
- In the same pot, add carrots, celery, onions, and garlic. Sauté until softened, about 3-4 minutes.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add rosemary, thyme, and bay leaves. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 40-45 minutes, or until the meat is tender.
- Add the diced mushrooms and quick-cook barley. Continue simmering for another 15 minutes, or until the barley is fully cooked.
- Remove and discard the bay leaves and woody stems from the thyme.
- Stir in fresh parsley.
- Serve the soup garnished with additional parsley and cracked black pepper if desired.
- ENJOY!
Equipment
Notes
- Easily substitute stew meat with a sirloin tip roast or chuck roast.
- Cut the meat into bite-sized pieces for a quicker cook.
- Sear the meat in batches.
- Simmer until the meat is tender.
- You can leave out the mushrooms.
- Once you add the barley, allow to simmer until the barley is fully-cooked.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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