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mushroom beef and barley soup

(1 rating)
julesbai avatar
Recipe by
Julie Bailey
@julesbai
Durham, NC

This can easily be done in a crockpot if you want to combine all the ingredients and let it slow cook for 4 to 6 hours. NOTE: For quick cooking I have included carton or canned beef broth for this recipe, however, I typically make mine homemade and include the bites of braised beef when I make it. Regardless, this soup is very tasty either way but has a richer taste with the homemade beef broth and braised beef bites.

►
(1 rating)
yield 8 to 10
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For mushroom beef and barley soup

  • 1 lb
    fresh mushrooms, sliced
  • 1 c
    onions, chopped
  • 2 tsp
    garlic, minced
  • 6 Tbsp
    butter, cold
  • 1 c
    beef broth
  • 2 to 5 c
    water
  • 3 to 4 Tbsp
    tomato paste
  • 1 large
    bay leaf
  • 1/4 tsp
    allspice, ground
  • 1
    salt and pepper to taste
  • 1/2 c
    pearl barley, uncooked and rinsed
  • 2 c
    carrots, chopped
  • 1/2 c
    celery, chopped
  • 4 Tbsp
    worcestershire sauce
  • Beef short lb
    4 to 6 beef short ribs or use a 1 to 2 pound chuck roast if your grocer doesn't have beef short ribs in stock.

How To Make mushroom beef and barley soup

  • 1
    In large pot, melt butter over medium-high heat. Brown beef. Cover with 1 cup beef broth and 2 cups water. Simmer on low heat for one to two hours until meat easily pulls away from bones. Remove ribs and bones reserving the stock. Allow beef to cool for 20 to 30 minutes before pulling meat from bone. Return the pulled beef to the stock pot. In separate pan, saute mushrooms, onion, garlic and stir. Stir into the broth. Add 2 to 3 cups water, tomato paste, Allspice, salt/pepper and bay leaf. Bring to a boil. Stir in the barley. Reduce heat, cover and simmer for half-an-hour. ADD carrots and celery. Simmer for another 30 to 40 minutes until carrots are tender. ADD Worcestershire Sauce and stir. Taste and adjust salt and pepper if needed. Remove bay leaf before serving. Great served with a crusty bread for dipping!
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