Mushroom Beef and Barley Soup

Julie Bailey


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 vote
8 to 10
15 Min
1 Hr 30 Min
Stove Top


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
3 to 4 Tbsp
tomato paste
1 large
bay leaf
1/4 tsp
allspice, ground
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.


1In 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!

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American