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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/beef-barley-mushroom-soup-recipe/