Mushroom Barley Soup Recipe

Mushroom Barley Soup RecipePhoto by: Taste of Home Mushroom Barley Soup Recipe Rating 5

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A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

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Mushroom Barley Soup Recipe
  • Prep: 25 min. Cook: 1-3/4 hours
  • Yield: 11 Servings
    •
25 105 130

Ingredients

  • 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 2 cups finely chopped onions
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 1 pound fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups water
  • 1/2 cup medium pearl barley
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 3 tablespoons chopped fresh parsley

Directions

  • In a Dutch oven or soup kettle, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
  • Saute the onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add the mushrooms, garlic and thyme; cook and stir for 3 minutes. Stir in the broths, water, barley, salt if desired and pepper.
  • Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broths and without salt) equals 220 calories, 13 g fat (0 saturated fat), 43 mg cholesterol, 65 mg sodium, 12 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.

Originally published as Mushroom Barley Soup in Taste of Home October/November 1996, p27

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Reviews for Mushroom Barley Soup (13)

Mushroom Barley Soup Recipe

Mushroom Barley Soup

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Reviewed on Jan. 23, 2012 by chrismmcmaine

Eat fresh or the barley absorbs too much juice.


Reviewed on Jan. 08, 2012 by gdevillers

This was very good! The flavors blended smoothly. I used the quick cooking barley & added it the last 20 minutes. I will make this every year during our cold/winter months. It is a keeper. Thanks for sharing!


Reviewed on Dec. 08, 2011 by onenonblonde

My first time to cook with barley-it's not quite 'daily fare' where I live. This was excellent: the barley and mini portos melded into great flavor. Thanks for posting.


Reviewed on Jan. 21, 2011 by WATTLE

Sounds like a keeper,

Thanks Wattle.


Reviewed on Jan. 21, 2011 by cooknTx

This soup was delicious. I only did a few modifications, I used olive oil to saute and added extra veggies, I also used quick cooking barley and added it the last 15 minutes of cooking the soup a total of 45 min. I will definitely make this again.


Reviewed on Jan. 10, 2011 by jmklar

This soup is awesome. Easy to make and tastes so wonderful. Recipe is a keeper.


Reviewed on Nov. 14, 2010 by pattymaye

it is very good


Reviewed on May. 29, 2010 by jdoepel

Another winning recipe from your readers. Often requested in my household and a favorite to give to friends.


Reviewed on Feb. 17, 2010 by DSark

This soup was delicious. I added 4 potatoes, peeled and diced, to the recipe because my husband loves meat and potatoes. I omitted the celery because my sister in law doesn't care for celery and it was still terrific. I will be making this soup often.


Reviewed on Dec. 14, 2009 by Vyonda

My family and I love this recipe. I have made it numerous times. It's easy and good.

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