This hearty and comforting beefy mushroom barley soup is perfect for chilly days. Packed with tender beef, earthy mushrooms, and wholesome barley, it's a satisfying meal that warms you from the inside out. The rich flavors meld together beautifully, creating a soup that's both nourishing and delicious.
When preparing this recipe, you might need to visit the supermarket for a few key ingredients. Beef stew meat is essential for the rich, meaty base of the soup. Barley adds a wonderful texture and heartiness, while sliced mushrooms contribute an earthy depth of flavor. Fresh parsley is used for garnish, adding a pop of color and freshness to the finished dish.

Ingredients for Beefy Mushroom Barley Soup
Beef stew meat: Tender chunks of beef that provide a rich, meaty base for the soup.
Barley: A nutritious grain that adds texture and heartiness to the soup.
Sliced mushrooms: Earthy and flavorful, they enhance the depth of the soup.
Chopped onion: Adds sweetness and depth to the soup's flavor profile.
Minced garlic: Provides a fragrant and savory note to the soup.
Beef broth: The liquid base that ties all the flavors together.
Olive oil: Used for browning the beef and sautéing the vegetables.
Salt: Enhances the overall flavor of the soup.
Black pepper: Adds a touch of heat and complexity.
Fresh parsley: Chopped and used as a garnish for a fresh, vibrant finish.
Technique Tip for This Recipe
To enhance the flavor of the beef stew meat, consider searing it in batches to avoid overcrowding the pot. This allows each piece to develop a rich, caramelized crust, which adds depth to the overall taste of the soup. Additionally, deglaze the pot with a splash of beef broth after browning the meat to lift any flavorful bits stuck to the bottom, incorporating them back into the broth.
Suggested Side Dishes
Alternative Ingredients
beef stew meat - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a good alternative for those who prefer poultry.
beef stew meat - Substitute with tofu: For a vegetarian option, firm tofu can absorb the flavors of the soup while providing a protein-rich substitute.
barley - Substitute with quinoa: Quinoa cooks faster and offers a similar texture, making it a good gluten-free alternative.
barley - Substitute with farro: Farro has a chewy texture and nutty flavor that complements the soup well, similar to barley.
mushrooms - Substitute with zucchini: Zucchini can provide a similar texture and absorb the flavors of the soup, making it a good alternative for those who do not like mushrooms.
mushrooms - Substitute with eggplant: Eggplant offers a meaty texture and can absorb the soup's flavors well, making it a suitable substitute.
onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the soup, similar to onions.
onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor, making them a good alternative to onions.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less potent than fresh garlic.
garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor along with a hint of sweetness.
beef broth - Substitute with vegetable broth: Vegetable broth is a good option for vegetarians and can provide a similar depth of flavor.
beef broth - Substitute with chicken broth: Chicken broth can offer a lighter but still flavorful base for the soup.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.
olive oil - Substitute with butter: Butter can add a rich flavor and works well for sautéing ingredients.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, making it a good alternative.
black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, though use it sparingly as it is more potent.
fresh parsley - Substitute with cilantro: Cilantro can provide a fresh and slightly citrusy flavor, making it a good alternative for garnish.
fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh is not available, though it has a less vibrant flavor.
Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the beefy mushroom barley soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.
Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes reheating a breeze and ensures you only thaw what you need.
Label each container with the date. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still fresh.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The beef stew meat and mushrooms will maintain their texture and flavor well within this timeframe.
For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality. The barley may absorb more liquid over time, so you might need to add a bit of beef broth when reheating.
When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the beef and vegetables.
Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave, using a microwave-safe container and stirring halfway through the heating process.
If the soup has thickened too much during storage, add a splash of beef broth or water to reach your preferred consistency. Adjust the seasoning with a pinch of salt and black pepper if needed.
Garnish with freshly chopped parsley just before serving to add a burst of color and fresh flavor.
How to Reheat Leftovers
Stovetop Method:
- Pour the leftover soup into a saucepan.
- Heat over medium-low heat, stirring occasionally to prevent sticking.
- Once the soup is heated through and barley is tender, it's ready to serve.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Continue heating in 1-minute increments if needed until the soup is hot.
Slow Cooker Method:
- Pour the leftover soup into the slow cooker.
- Set the slow cooker to low heat.
- Allow the soup to heat for 1-2 hours, stirring occasionally.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the soup to an oven-safe dish and cover with foil.
- Heat in the oven for about 20-30 minutes, or until the soup is thoroughly heated.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Place the leftover soup in the top pot.
- Stir occasionally until the soup is heated through.
Essential Tools for This Recipe
Large pot: Used to cook the soup and combine all ingredients.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Cutting board: Provides a safe surface for chopping the onion, garlic, and parsley.
Chef's knife: Essential for cutting the beef stew meat, chopping the onion, mincing the garlic, and slicing the mushrooms.
Measuring cups: Used to measure the barley and beef broth accurately.
Measuring spoons: Necessary for measuring the olive oil, salt, and pepper.
Ladle: Useful for serving the soup into bowls.
Tongs: Handy for turning and browning the beef stew meat evenly.
Garlic press: Convenient for mincing the garlic cloves quickly.
Small bowl: Useful for holding the chopped fresh parsley until it's time to garnish.
Time-Saving Tips for This Recipe
Pre-cut ingredients: Buy pre-cut beef stew meat, sliced mushrooms, and chopped onions to save prep time.
Use instant barley: Substitute regular barley with instant barley to reduce cooking time.
Make ahead: Prepare the soup a day in advance; flavors meld and it reheats well.
One-pot cooking: Use a large pot to minimize cleanup and streamline the cooking process.
Batch cooking: Double the recipe and freeze portions for quick future meals.

Beefy Mushroom Barley Soup
Ingredients
Main Ingredients
- 1 lb Beef stew meat cut into bite-sized pieces
- 1 cup Barley
- 8 oz Mushrooms sliced
- 1 large Onion chopped
- 2 cloves Garlic minced
- 8 cups Beef broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt to taste
- 1 teaspoon Black pepper to taste
- 2 tablespoon Fresh parsley chopped, for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add beef stew meat and cook until browned on all sides.
- 3. Add chopped onion and minced garlic, cook until softened.
- 4. Stir in sliced mushrooms and cook for another 5 minutes.
- 5. Add barley, beef broth, salt, and pepper. Bring to a boil.
- 6. Reduce heat to low, cover, and simmer for 45 minutes or until barley is tender.
- 7. Garnish with chopped fresh parsley before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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