Mushroom Barley Soup Recipe

Mushroom Barley Soup Recipe
Photo by: Taste of Home
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100% would make again

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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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  • 11 Servings
  • Prep: 25 min. Cook: 1-3/4 hours

Ingredients

  • 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
  • 1 tablespoon vegetable 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.

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

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Reviews for Mushroom Barley Soup (3)

Mushroom Barley Soup Recipe

Mushroom Barley Soup

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Reviewed on Feb. 21, 2009 by connielangston

I also use this soup with left-over ham,& serve with cornbread.So simple, yet so delicious! Connie from Colorado

Reviewed on Nov. 10, 2008 by kennedyjl

I made this tonight after work. I was a little worried because I usually like to allow my soups to slowly cook all day. However, after just about an hour (less time than it actually called for) the soup was finished and delicious. My entire family loved it, and were already planning to have leftovers for lunch tomorrow!

Reviewed on Sep. 21, 2008 by cherrylady

I knew when I saw this recipe that I had to try it. We love mushrooms and barley. It did not disappoint! We loved it!

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