Beef Barley Mushroom Soup Recipe

Introduction

This hearty Beef Barley Mushroom Soup is a comforting meal perfect for chilly days. Tender beef, nutty barley, and roasted mushrooms come together in a rich, flavorful broth that warms you from the inside out.

Ingredients

• 2 pounds beef stew meat, cut into 1”-2” pieces
• 3 Tbsp olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 3 carrots, diced
• 2 garlic cloves, minced
• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup red wine
• 7 cups beef broth
• 2 tsp fresh thyme or 1/2 tsp dried
• 1 Tbsp Worcestershire sauce
• 1 cup pearl barley
• 2 Tbsp fresh parsley, chopped
• 2 cups chopped kale or spinach (optional)
• For the roasted mushrooms:
• 1 pound cremini mushrooms, chopped
• 2 Tbsp oil
• 2 Tbsp soy sauce

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium-high heat.
2. Step 2: Add the beef in batches and brown on all sides. Remove browned beef to a plate.
3. Step 3: If needed, add a drizzle more oil to the pot. Add diced onion, celery, and carrots. Cook until the onion softens, about 5 minutes.
4. Step 4: Add the minced garlic and cook for 2 minutes.
5. Step 5: Stir in butter until melted, then mix in the flour until well combined.
6. Step 6: Pour in the red wine and stir well. Cook for 2-3 minutes to reduce slightly.
7. Step 7: Return the beef to the pot. Add beef broth, thyme, Worcestershire sauce, and a pinch each of salt and pepper. Stir to combine.
8. Step 8: Bring the soup to a boil, then reduce heat to low and simmer partially covered for about 1 hour.
9. Step 9: After one hour, stir in the pearl barley and continue simmering for another hour.
10. Step 10: Meanwhile, preheat the oven to 450°F (230°C).
11. Step 11: Toss the chopped mushrooms with oil and soy sauce. Spread them evenly on a baking sheet and roast for 10 minutes.
12. Step 12: Once mushrooms are roasted, stir them into the soup.
13. Step 13: Stir in chopped parsley and kale or spinach if using. Cook for a few more minutes until greens wilt.
14. Step 14: Taste and adjust seasoning before serving.

Tips & Variations

• Substitute pearl barley with hulled barley for a chewier texture.
• Use vegetable broth for a lighter, less meaty version of the soup.
• For extra depth, add a splash of balsamic vinegar before serving.
• Replace cremini mushrooms with shiitake or portobello for different mushroom flavors.
• Cook the soup in a slow cooker by browning beef and veggies first, then adding all ingredients except mushrooms for 6-8 hours on low.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. This soup also freezes well—thaw overnight in the fridge and reheat gently. Add the greens fresh when reheating to keep their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this soup?

Yes, you can substitute beef stew meat with lamb or even cubed pork shoulder for a different flavor. Cooking times may vary slightly based on the meat chosen.

Is pearl barley necessary, or can I omit it?

Pearl barley adds a nice chewy texture and helps thicken the soup, but you can omit it if preferred. Alternatively, substitute with rice or small pasta shapes, adjusting cooking times accordingly.

Beef Barley Mushroom Soup Recipe

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4.8 from 68 reviews

This hearty Beef Barley Mushroom Soup combines tender beef stew meat, nutrient-rich pearl barley, and savory roasted cremini mushrooms in a flavorful broth enhanced with red wine, fresh herbs, and vegetables. Perfect for a comforting meal, this soup is slow-simmered to develop rich, deep flavors and finished with fresh parsley and optional greens for added nutrition.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 2 pounds beef stew meat, cut into 1”-2” pieces
• 3 Tbsp olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 3 carrots, diced
• 2 garlic cloves, minced
• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup red wine
• 7 cups beef broth
• 2 tsp fresh thyme or 1/2 tsp dried thyme
• 1 Tbsp Worcestershire sauce
• 1 cup pearl barley
• 2 Tbsp fresh parsley, chopped
• 2 cups chopped kale or spinach (optional)

For the Roasted Mushrooms:

• 1 pound cremini mushrooms, chopped
• 2 Tbsp oil (such as olive oil)
• 2 Tbsp soy sauce

Instructions

1. Brown the Beef: Heat the olive oil in a large soup pot over medium-high heat. Add the beef stew meat in batches, browning on all sides. Remove browned beef to a plate and set aside.
2. Sauté Vegetables: If needed, add a drizzle of oil to the pot. Add diced onion, celery, and carrots to the pot and cook until the onion is softened, about 5 minutes. Then add minced garlic and cook for 2 minutes more.
3. Create Roux: Add butter to the pot and allow it to melt. Stir in the flour, mixing well to combine the roux evenly with the vegetables.
4. Deglaze with Wine: Pour in the red wine and stir well to scrape up any browned bits from the pot. Cook for 2–3 minutes to reduce slightly.
5. Add Broth and Seasonings: Return the browned beef to the pot. Add beef broth, fresh or dried thyme, Worcestershire sauce, salt, and pepper. Stir to combine all ingredients.
6. Simmer the Soup: Bring the soup to a boil, then reduce heat to low and simmer partially covered for about 1 hour to tenderize the beef and develop flavor.
7. Add Barley and Continue Cooking: Stir in the pearl barley and continue simmering for an additional hour until the barley is tender and the soup thickens.
8. Roast Mushrooms: While the soup simmers, preheat the oven to 450°F (230°C). Toss chopped cremini mushrooms with oil and soy sauce, then spread them evenly on a baking sheet. Roast in the oven for 10 minutes until browned and flavorful.
9. Combine Mushrooms with Soup: Remove roasted mushrooms from the oven and stir them into the finished soup to combine flavors.
10. Finish and Serve: Stir in fresh chopped parsley and chopped kale or spinach if using. Cook just until greens are wilted. Adjust seasoning with salt and pepper if needed. Serve hot for a warming and nutritious meal.

Notes

• Be sure to brown the beef in batches to avoid overcrowding the pan and ensure good caramelization.
• Using pearl barley adds fiber and a nutty texture, but you can substitute with other grains like farro if desired.
• You can omit the red wine or replace it with additional beef broth for a non-alcoholic version.
• Add kale or spinach at the end just to wilt to keep their nutrients intact and color vibrant.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
• For gluten-free option, use a gluten-free flour or cornstarch to thicken instead of regular flour and ensure soy sauce is gluten-free.

Keywords: beef barley mushroom soup, hearty beef soup, roasted mushrooms, pearl barley soup, slow-simmered soup