Mushroom Barley Soup Recipe (2024)

Procedure:
[note: I used bouillon cubes and I diced the onion]
In a large pot brown the beef chuck and then remove and reserve. In the same pot sweat out the onion, then add in the carrot and parsnip, cook for an additional 5 mins. Then add in the celery and saute till semi-tender. Remove and reserve as well. Then add in the mushrooms and cook for 4-5 mins. Add in tomato paste and cook briefly. Deglaze the pot with beefsteak. [make sure you scrape all those flavors on the bottom of the

This soup is clearly what is usually called "beef barley", not mushroom barley. Suggest reducing barley to 1/2 cup, as it takes over the soup. Can easily do using 4 cans of low sodium beef broth. Reduced celery in half (4 stalks) as 8 seemed excessive.

I like to use three different varieties of mushrooms and will vary them according to what is available or just for the sake of variety. It makes for more interesting flavors and textures. And the last soup I made I also added powdered porcini mushrooms to the broth for even more mushroom flavors.

In my mother’s house (and now mine) , we used flanken ribs, instead of beef cubes. I toss it into the broth along with carrots, celery, barley, dried split peas and a handful of “alphabet” pasta. When fully cooked remove the ribs and shred the meat. This freezes beautifully. Just add a bit of water or broth after defrosting.

This is a GREAT recipe, but it is A LOT OF CHOPPING.This recipe is enough for 10 servings. So you can freeze and use later.What is missing in this recipe, is to take the beef out and put on a plate, after you made the stock. It’s not clear in the recipe.I didn’t do this, but the soup really was AMAZING.I also added the whole can of tomato paste.Delicious.

This is a delicious HEARTY stew that's great in New England winter. First time I followed the beef broth instructions and it turned out great. The second time I followed a separate beef broth recipe (roasted bones, long simmer) and followed the instructions to brown the meat. I removed the meat and browned the carrots and celery in the pan, scraping up the brown bits. I diced the mushrooms and diced half the carrots and sliced the other half. Let simmer for over an hour on low.

No trouble making; next time I’d add a bit more seasoning not just salt and pepper.

The chef does not mention covering while simmering or if the carrots are peeled or unpeeled

I made this tonight and really enjoyed it. I added some Worcestershire sauce. I think I'll add some chicken stock because as others have noted, the amount of barley amount is a bit high, but I like it nonetheless. I think it will do well with a 50% stock of another variety (vegetable or chicken) to add complexity to the flavor and lighten it a bit. It really is so good. I look forward to having it the day after all the flavors marry.

The stock recipe does not make nearly enough liquid for the solid soup ingredients. cut the solid ingredients by at least half unless there’s anything specific you love.

No trouble making; next time I’d add a bit more seasoning not just salt and pepper.

This is a delicious HEARTY stew that's great in New England winter. First time I followed the beef broth instructions and it turned out great. The second time I followed a separate beef broth recipe (roasted bones, long simmer) and followed the instructions to brown the meat. I removed the meat and browned the carrots and celery in the pan, scraping up the brown bits. I diced the mushrooms and diced half the carrots and sliced the other half. Let simmer for over an hour on low.

Blizzard cooking. Made stock from bison bones, no additional meat. Rehydrated about 1/2 cup dried mushrooms and added mushroom broth to stock. In soup used 2 large carrots and 2 large celery stalks, onion, no parsley, reserved mushrooms, and fresh mushrooms (briefly sauteed), a large diced white turnip, barley, garlic salt, bay leaf and tomato paste. Needed flavor so added some Aleppo pepper. Very nice thick soup.

Made half a batch with a one-pound beef shank and a can of beef broth. Very tasty, but it needed a little acid so I added a splash of red wine. I also added some garlic. Very comforting on a cold January day.

I skipped the first step and made this in an instantpot. Used the ingredients for the soup added the meat, cooked it for 45 minutes under high pressure. It was perhaps the best barley soup I’ve ever made. Going to do it again this weekend.

I made the stock and let it cool overnight so I could scrape off the fat. I also sautéed the vegetables and added the tomato paste before adding the stock the following day. Soup is very good the first day. I may add some sherry for the next day

I used commercial beef stock, then browned the beef separately as I would for any other soup. Eliminated the parsnip and halved the celery. Was delicious to us.

Delicious recipe. I didn't have any parsnips so I threw in some green beans. Turned out great. I did throw in a couple of bouillon cubes just to add extra flavor.

In my mother’s house (and now mine) , we used flanken ribs, instead of beef cubes. I toss it into the broth along with carrots, celery, barley, dried split peas and a handful of “alphabet” pasta. When fully cooked remove the ribs and shred the meat. This freezes beautifully. Just add a bit of water or broth after defrosting.

So, so good! My amendments: I used Better Than Bouillon (Beef), about a tsp of tomato paste, 2 medium sweet onions, .75 lb of stew beef, and about 1.5 tblsp Worcestershire sauce. Skipped the parsnips, as I cannot tolerate them. Otherwise, I cooked the recipe as directed.

Doubled the amount of chuck and also used a full 6oz. can of tomato paste. It was delicious and made the house cozier as a blizzard raged outdoors.

Yes, too much barley! Try 3/4 cup...maybe 1/2 cup as suggested..