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Beef Barley Mushroom Soup

Beef Barley Mushroom Soup

A rich, hearty blend of tender beef, savoury roasted mushrooms and perfectly chewy barley in a deeply flavourful broth. The perfect bowl of coziness and warm, comforting flavours.
4.86 from 7 votes
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Total Time 2 hours 20 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

For the soup:

  • 2 pounds beef stew meat cut into 1”-2” pieces
  • 3 Tbsp olive oil
  • 1 large onion diced
  • 2 celery stalks diced
  • 3 carrots diced
  • 2 garlic cloves minced
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 cup red wine
  • 7 cups beef broth
  • 2 tsp fresh thyme or 1/2 tsp dried
  • 1 Tbsp Worcestershire sauce
  • 1 cup pearl barley
  • 2 Tbsp fresh parsley chopped
  • 2 cups chopped kale or spinach optional

For the roasted mushrooms:

  • 1 pound cremini mushrooms chopped
  • 2 Tbsp oil
  • 2 Tbsp soy sauce

Instructions
 

Make the soup:

  • Heat the olive oil in a large soup pot over medium-high heat.
  • Add in the beef, in batches, and brown on all sides. Remove to a plate.
  • Add a drizzle of oil if the pot is dry and add in the onion, celery and carrots. Cook until the onion is softened, about 5 minutes.
  • Add in the garlic and cook for 2 minutes.
  • Add in the butter and once it’s melted stir in the flour. Mix well.
  • Pour in the red wine and stir well. Cook for 2-3 minutes.
  • Add the beef back into the pot along with the broth, the thyme and the Worcestershire sauce.
  • Add in a good pinch each of S&P and stir well.
  • Bring to a boil, reduce heat to a simmer and cook, partially covered for about an hour.
  • Add in the barley and simmer for another hour.

Roast the mushrooms:

  • While it cooks, heat your oven to 450 degrees.
  • Toss the chopped mushrooms with the oil and soy sauce and spread on a baking sheet.
  • Cook for 10 minutes.
  • Remove from the oven and stir in the soup once it is finished cooking.

Finish the soup:

  • Stir in the parsley and the kale (if using)

Notes

Notes: if the soup is too thin, thicken with a slurry of flour and water. The soup will thicken as it sits and also as it cools.
If the soup is too thick, thin it out with a little more broth.
Keyword Beef Barley Mushroom Soup
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