<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • Mushroom Beef Barley Soup Recipe
New Call-to-action
New Call-to-action


Mushroom Beef Barley Soup

This soup is a hearty cold-weather classic. It's hearty and packed with flavor, vegetables and a grain with chewy texture and nutty flavor. 


Yield: 4-6 servings 


Active Time: 40 minutes
Start to Finish: 2 hours, 10 minutes

For this recipe you’ll need:

For the beef: 

1 pound beef chuck roast, cut into 1/2-inch cubes  

Salt and pepper to taste 

All-purpose flour for dredging 

2 tablespoons grapeseed oil 


For the soup: 

1/4 cup dried porcini mushrooms 

1 cup sherry wine  

2 tablespoons grapeseed oil  

1 onion, medium dice  

1 carrot, peeled and cut into medium dice 

1 stalk celery, medium dice 

1/2 pound cremini mushrooms, quartered 

3 cloves garlic, rough chopped 

1 tablespoon tomato paste 

4 to 5 cups beef stock 

1/3 cup pearl barley 

1 teaspoon fresh thyme, rough chopped 

Salt and pepper to taste 

      1. Season the beef with salt and pepper to taste and dredge though the flour, shaking off any excess.   

      2. Heat a heavy soup pot over medium heat and add the oil. Sear the beef until caramelized on all sides; work in batches if necessary so you don’t overcrowd the pan. Remove the meat from the pan and set aside.

      3. While the beef is searing, soak the dried porcini mushrooms. Measure together the dried mushrooms and sherry and allow to steep until the until softened, about 20 minutes. Remove the mushrooms from the sherry, reserving the wine, and rough chop. Set aside.   

      4. Discard any fat from the soup pot and add the fresh grapeseed oil.   

      5. Gently sauté the onions, carrot, celery and cremini mushrooms, stirring occasionally, until lightly caramelized, 5 to 7 minutes.

      6. Stir in the garlic and tomato paste and cook an additional minute.

      7. Deglaze the pan with the reserved sherry, scraping free any browned bits from the bottom of the pan. Reduce the wine by half of its original volume.

      8. Add the seared beef, chopped porcini mushrooms and beef stock to the pot. Bring to a boil and reduce the heat to a simmer. Simmer, covered, for 45 minutes, skimming any fat from the surface.

      9. Mix in the barley and continue to cook, covered, until the barley and beef are tender, an additional 45 minutes. Be sure to occasionally stir the soup in this final step to ensure the barley is not sticking to the bottom of the pot.

      10. To finish the soup, stir in the thyme, and season to taste with salt and pepper.