Beefy Mushroom Barley Soup

Beefy Mushroom Barley Soup

98 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Karen Hemzacek
Recipe by  Karen Hemzacek

“This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Share It

Reviews (98)

Rate This Recipe
spivey24
201

spivey24

This came out excellent. I ended up making it twice in one week. I followed some of the other's suggestions. I doubled the barley, used 4 cans of beef broth and one can of chicken broth (no bouillon), and added a third cup of wine towards the end as well - it was delicious! I tried it once with fresh thyme from the garden (added it towards the end) and that added a nice flavor to it. If you double the barley, add more liquid, else the barley will soak up all the soup and you will have stew. I tried it once with regular mushrooms and once with half fresh shitake mushrooms. The shitakes gave it a little better flavor in everyone's opinion, but it was great both ways. I tried it once with small meatballs (Italian wedding soup style) since I didn't have a beef roast in the house. This was terrible. Definitley stick with a decent shoulder or other roast cut into small cubes. This soup is best the second day so make plenty extra. Serve with a good crusty french loaf toasted.

PEPRICH
108

PEPRICH

Wonderful! Just wonderful! I made some changes to fit our family's tastes. I used 8 oz. of London broil and only 8 oz. of mushrooms. I used 3/4 c. barley which required 1-2 c. more water. You might want to add another bouillon cube. After I browned the beef, I added 6 cups of water and 1/2 c. red wine (a must for a full-bodied beef soup) and simmered it for an hour while I prepared the vegetables and sauteed them. Then I added the barley to the beef broth along with 4 c. of water and simmered until the barley was tender. I added the vegetables right at the end and heated through. I, too, forgot the sour cream. But it was so yummy, we didn't miss it.

Elly
85

Elly

Delicious, but I did make adjustments. First, I simmered the beef in 1/2 water, 1/2 red wine. I let it simmer longer than just while I was chopping the vegetables. I used about 6 cups of beef broth and 2 cups of water, and added 1/2 tsp thyme, 1/2 tsp basil and 2 bay leaves to the soup. I let the soup simmer for about an hour with the beef, seasonings, onions, garlic. I didn't saute the mushrooms and carrots with the onions an garlic, instead I threw them in later with the barley (after simmering soup for about an hour). I doubled the barley.

More Reviews

Similar Recipes

Mom's Italian Beef Barley Soup
(159)

Mom's Italian Beef Barley Soup

Slow Cooker Beef Barley Soup
(132)

Slow Cooker Beef Barley Soup

Very Easy Mushroom Barley Soup
(124)

Very Easy Mushroom Barley Soup

Mushroom Barley Soup
(59)

Mushroom Barley Soup

Barley, Lentil and Mushroom Soup
(48)

Barley, Lentil and Mushroom Soup

Beef Mushroom Barley Soup
(29)

Beef Mushroom Barley Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Very Easy Mushroom Barley Soup

>

next recipe:

Dad's Mushroom and Barley Soup