Mushroom Barley Soup Recipe

4.5 16 22
Mushroom Barley Soup Recipe
Mushroom Barley Soup Recipe photo by Taste of Home
Publisher Photo

Mushroom Barley Soup Recipe

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

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 stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
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.
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

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.

  • 1-1/2 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
  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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Reviews forMushroom Barley Soup

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MY REVIEW
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."

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

"Excellent soup!"

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

"easy to make. My kids loved it!"

MY REVIEW
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."

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

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

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

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

MY REVIEW
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!"

MY REVIEW
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."

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

"Sounds like a keeper,

Thanks Wattle.
"

MY REVIEW
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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