Beef Barley and Mushroom Soup
Savor the hearty, comforting flavors of this Beef Barley and Mushroom Soup, a soul-warming classic perfect for chilly evenings. Tender chunks of beef chuck are browned to perfection and simmered alongside nutty pearl barley, earthy cremini mushrooms, and a medley of sautéed vegetables in a rich, flavorful beef broth. Infused with aromatic thyme and bay leaf, this slow-simmered soup strikes the perfect balance of wholesome ingredients and rustic charm. Ready in just over 90 minutes, it’s an ideal make-ahead meal that only gets better with time. Serve it piping hot with a sprinkle of fresh parsley for a cozy dinner that’ll leave everyone satisfied. Keywords: Beef Barley Mushroom Soup, hearty soup recipe, comfort food, easy soup recipes, fall dinner ideas.
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Recipe Information
Ingredients
- 1 pound beef chuck, cut into small cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 0.75 cup pearl barley
- 8 cups beef broth
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, and brown them in the pot in batches, being careful not to overcrowd the pan. Remove and set them aside.
Add the remaining tablespoon of olive oil to the pot and reduce to medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5–6 minutes until softened and their moisture has largely evaporated.
Stir in the pearl barley and cook for 1–2 minutes to coat it with the vegetable mixture.
Return the browned beef to the pot, then pour in the beef broth. Add the bay leaf, thyme sprigs, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 60–70 minutes, stirring occasionally, until the barley and beef are tender.
Remove the bay leaf and thyme sprigs from the pot. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Serve hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
