Mushroom Barley Soup Recipe
Mushroom Barley Soup Recipe photo by Taste of Home
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Mushroom Barley Soup Recipe

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4.5 16 22
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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
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES:11 servings
TOTAL TIME: Prep: 25 min. Cook: 1-3/4 hours
MAKES: 11 servings


  • 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

Nutritional Facts

1 cup: 220 calories, 13g fat (0 saturated fat), 43mg cholesterol, 65mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.


  1. In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
  2. Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
  3. Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
Originally published as Mushroom Barley Soup in Taste of Home October/November 1996, p27

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island_gerl User ID: 7563824 244429
Reviewed Feb. 24, 2016

"No one was impressed with this soup. It was pretty bland. The best part of the meal was the sourdough bread I made to go along with it. Yes, It was easy to make and no one disliked it - but I'll be taking it out of my recipe box and looking for a different beef/barley combo. I cook for 6 and there was none left. I would never expect this to serve 11 as a main meal."

cindihartline User ID: 6608007 220447
Reviewed Feb. 13, 2015

"Excellent soup!"

crabstate User ID: 7989399 37258
Reviewed Sep. 30, 2014

"easy to make. My kids loved it!"

Marci-NJ User ID: 7456099 38997
Reviewed Jan. 19, 2014

"A quick, hearty, easy soup that makes a great meal when you add a salad and some crusty bread. Perfect when you want something warm and filling."

loves2cooknopks User ID: 6440548 37256
Reviewed Mar. 11, 2012

"This is so good and real easy to make."

chrismmcmaine User ID: 1057642 29068
Reviewed Jan. 23, 2012

"Eat fresh or the barley absorbs too much juice."

gdevillers User ID: 5360797 37440
Reviewed Jan. 8, 2012

"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!"

OneNonBlonde User ID: 6418661 37765
Reviewed Dec. 8, 2011

"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."

WATTLE User ID: 222440 13614
Reviewed Jan. 21, 2011

"Sounds like a keeper,

Thanks Wattle.

jmklar User ID: 1350173 37759
Reviewed Jan. 10, 2011

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

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