Beef Mushroom Barley Soup

Total Time:
6 hr 30 min
3 hr 30 min
3 hr

6 to 8 servings

  • 2 tablespoons plus 1 teaspoon canola oil
  • One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
  • Kosher salt and freshly ground black pepper to taste
  • 1 carrot, diced
  • 1/2 onion, diced
  • 1 rib celery, diced
  • 1/2 teaspoon dried thyme
  • 6 cups water
  • 1/3 cup pearl barley, rinsed
  • 1 cup chopped canned tomato
  • 1 tablespoon unsalted butter
  • 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
  • 3 tablespoons minced flat-leaf parsley
  • Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.

  • Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls.

  • Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.

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4.3 12
Made this soup per the recipe. My wife and I loved it!  Some of the best soup we've ever tasted. I f you like mushrooms and barley, this concoction is for you. I can't wait to make it again. item not reviewed by moderator and published
love this soup!I used rotel tomatoes to give the soup alittle spice.I had the rind of Parmesan cheese cut it up and added it to the soup when i added the barley.Who doesn't like little cubes of cheese!!! Long Island girl!!! item not reviewed by moderator and published
Replaced the meat with short ribs and the water with beef stock. Perfect winter meal. And plenty for lunch for the week. item not reviewed by moderator and published
Excellent recipe. I make this for my husband and freeze indivicual portions. After trying it as written, I doubled the onion, celery,and barley and also use low fat beef broth instead of water. Makes a very thick, rich soup - enough to have as a meal. item not reviewed by moderator and published
Great outline recipe to build a soup. I doubled carrots, celery, shallots. for liquid, I used 7 cups of beef stock and 1 bottle of lite bass ale. also used entire can of diced tomatoes. i used 3/4 lb. nieman ranch stew beef cubes and seasoned with montreal steak seasoning. i used olive oil to cook beef in, dry pan seared sliced baby bellas and cooked veggies in a little broth instead of oil. no need to wipe pan out but did skim a little oil off top before serving. toasted baguette slices in toaster oven, lightly buttered and topped with swiss cheese. served the soup with these hot 'croutons' on top. delicious! item not reviewed by moderator and published
I made enough for leftovers and I've been eating this for days, I love it! The meat was so tender and everything just tasted exceptional. Edit: I remembered that something I did to this was add cinnamon to the meat while it was cooking. It really makes the flavor nice. item not reviewed by moderator and published
We don't get many gloomy days in sunny California, so as a soup lover, once we do, I make soup! This was great! I added more salt and pepper for flavor, but other than that, it's a great recipe. item not reviewed by moderator and published
Used 2 seared rib eye steaks Used 4 cp. broth and 4 cp. water Doubled celery, carrot and barley Used whole can of diced tomatoes Used mix of shallots and green onion Added 2 cloves minced garlic Used 1 pkg. baby bella mushrooms I have been craving this soup for awhile it was delciious! I used ingrediants on hand and threw it all in my crock pot for the day, yummm. item not reviewed by moderator and published
I really love this soup. I always put in more broth than it says here, and a little more barley. I also add more veggies, and a little beef boullion. It seemed difficult at first, but the 2ed time I made it I really got the hang of it. This is great comfort food, especially in the cold weather. Everyone who has tried this soup has loved it. item not reviewed by moderator and published
Instructions for barley are located in the last sentence of the first paragraph. It maybe wise to read the recipe first. item not reviewed by moderator and published
This recipe does not give directions as to what to do with the Barley. It doesn't explain how to prepare it or add it to the soup. item not reviewed by moderator and published
Lacks flavor. item not reviewed by moderator and published

Not what you're looking for? Try:

Sunny's Beef and Barley Stew with Crusty Pepper Bread

Recipe courtesy of Sunny Anderson