Could a soup be any heartier? Beef Barley and Mushroom Soup is loaded with flavor and filling ingredients, perfect for a cold (or cool) winter day. Make a batch to experience comfort in a bowl.
I am not a fan of the extreme cold weather that much of the country experiences during the winter. Don’t get me wrong—I love wearing boots and scarves and jackets and cozy sweaters as much as the next person. I just don’t necessarily like bundling up and wearing them all at once!
We don’t get very long winters here in Arizona (and it actually does get cold in Phoenix, I swear!), so I wanted to make a batch of Beef Barley and Mushroom Soup before the chill in the air was gone.
I have to admit that barley isn’t something I keep on hand, but I’ll definitely run out to pick some up when a craving hits. It’s a nutritious whole grain, and I love its chewy texture.
If you’ve itching for sunshine and warmer temps, check out my recipe for Spring Barley Salad with Lemony Dressing. It’s a delight, and it might help you feel like the warmer weather isn’t too far off.
But for now, soup’s on!
I know a lot of you have a long way to go before the winter weather subsides, so you have time to make a few batches of Beef Barley and Mushroom Soup. You’ll definitely want to make this classic soup more than once!
Trust me when I say that this is an easy soup to make. It just takes a bit of time: you’ll need about an hour for cooking, but in my opinion, that’s not too much time to spend cooking when the result is so delicious!
Whether or not your winter season will last a lot longer, I hope you’ll try my recipe for Beef Barley and Mushroom Soup. It’s a classic, and for good reason!
This soup with classic flavors is delicious and filling. It's a perfect dish to enjoy when the weather is cold!
- 2-1/2 tablespoons vegetable oil
- 1 pound boneless beef chuck roast, cut into 2-inch cubes
- 1/2 white onion, diced
- 4 cloves garlic
- 2 celery ribs, diced
- 2 carrots, diced
- 10 ounces sliced mushrooms
- 1/2 cup uncooked barley
- 32 ounces beef stock
- 2 tablespoons fresh thyme leaves
- 1/2 tablespoon fresh rosemary leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Add 2 tablespoons of the oil to a Dutch oven or large pot over medium-high heat. When hot, add the beef and brown for 3-4 minutes on each side (you’ll likely need to do this in batches). Remove the beef from the pot and set aside.
- Add the remaining 1/2 tablespoon of oil to the pan. When hot, add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic and cook for about 30 seconds. Add the celery, carrots, and mushrooms, and cook, stirring, for about 5 minutes. Transfer the vegetables to a bowl and set aside.
- Add the browned beef back to the pot along with the stock, salt, pepper, thyme, and rosemary. Stir the mixture and scrape up any bits stuck to the bottom of the pot. Bring the mixture to a boil. Reduce the heat to low and simmer, covered.
- You’ll cook this for about an hour with the lid on.
- Add the barley to the liquid based on the package directions. Mine required cooking for about 50 minutes, so I added it 10 minutes into my simmer time.
- After about 20 minutes of cooking, add the vegetables to the pot. Continue cooking until the barley is soft and chewy, and the vegetables have softened.
- If you think you need more liquid, add some water to the pot, about 1/4 cup at a time to your liking. Taste and adjust the seasoning if you add more liquid.