Hearty Beef Barley Soup with Mushrooms and Vegetables Recipe
Hearty and nutritious Beef Barley Soup with Mushrooms features tender beef, wholesome pearl barley, and earthy mushrooms simmered together with fresh vegetables in a savory beef broth. This comforting soup is perfect for a cozy meal any time of year, delivering rich flavors and satisfying textures in every bowl.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 1 tablespoon butter (or olive oil)
- 1 yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 16 oz. baby portobello mushrooms, sliced
- 2 white potatoes, diced (about 2 cups)
Broth and Grains
- 8 cups beef broth
- 3/4 cup pearled barley
Protein and Add-ins
- 2 cups cooked beef, cut into cubes or shredded
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Seasoning
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onions, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened and starting to brown, which enhances their flavor.
- Cook Mushrooms: Add the sliced baby portobello mushrooms and a pinch of salt to the pot. Stir together and sauté, stirring occasionally, until the mushrooms have softened and most of their released liquid has evaporated, about 5 minutes. This develops a deep mushroom flavor while removing excess moisture.
- Add Potatoes, Broth, and Barley: Stir in the diced white potatoes, beef broth, and pearl barley. Season with additional salt and black pepper. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for 40 minutes, or until the barley is tender and cooked through, allowing the flavors to meld.
- Incorporate Beef and Peas: Add the cooked beef cubes or shredded beef along with the frozen peas and chopped fresh parsley into the soup. Cook for an additional 2 minutes to heat everything through evenly without overcooking the peas or beef.
- Final Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve the beef barley soup hot, garnished with extra parsley if desired, for a warm and filling meal.
Notes
- Use either leftover cooked beef or quickly sear fresh beef before adding to the soup.
- Pearled barley can be substituted with hulled barley but adjust cooking time as hulled barley takes longer to cook.
- Butter can be replaced with olive oil for a dairy-free option.
- For a thicker soup, mash some of the potatoes against the pot before step 4.
- Adjust salt carefully if using store-bought beef broth, which can be quite salty.
