mushroom beef and barley soup

Name: Mushroom Beef and Barley Soup
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) fresh mushrooms, sliced; 1 cup(s) onions, chopped; 2 teaspoon(s) garlic, minced; 6 tablespoon(s) butter, cold; 1 cup(s) beef broth; 2 to 5 cup(s) water; 3 to 4 tablespoon(s) tomato paste; 1 large - bay leaf; 1/4 teaspoon(s) allspice, ground; 1 - salt and pepper to taste; 1/2 cup(s) pearl barley, uncooked and rinsed; 2 cup(s) carrots, chopped; 1/2 cup(s) celery, chopped; 4 tablespoon(s) worcestershire sauce; Beef short pound(s) 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.

(1 RATING)

37 Pinches 2 Photos

Julie Bailey

Durham, NC

Updated on Oct 29, 2013

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.

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DELICIOUS! Mushroom Beef and Barley Soup

prep time 15 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 to 10

Ingredients

1 pound fresh mushrooms, sliced
1 cup onions, chopped
2 teaspoons garlic, minced
6 tablespoons butter, cold
1 cup beef broth
2 to 5 cups water
3 to 4 tablespoons tomato paste
1 large - bay leaf
1/4 teaspoon allspice, ground
1 - salt and pepper to taste
1/2 cup pearl barley, uncooked and rinsed
2 cups carrots, chopped
1/2 cup celery, chopped
4 tablespoons worcestershire sauce
Beef short pound 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

Step 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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