Beef Barley Mushroom Soup – Easy beef broth based soup chock full of diced beef roast, grains and vegetables. The barley and mushroom flavors are robust. A full meal in a bowl. Serve with a salad and bread for a complete meal.
For the new readers, please read this disclosure:
We love soup. We make soup a lot. Please still love us even if you don’t love soup. This one is hearty and tastes way better than it could possibly look. Will you give it a try? You’re the best.
For our long time friends, please read this disclosure: You already know we love soup. You still come and read our recipes. You’re the best!
Question: Did you read the other friend’s note above? Aha! I caught you. You read someone’s else disclosure. You’re so sneaky. Now you might have to be sneaky again. I was just gearing you up. Because for those of us with kids they just might turn their noses up at this one.
So here are some tips:
Mash the carrots and then add to the soup. They’ll have no idea that they’re in there.
Kids hate mushrooms? Leave ’em out or exchange them for some chopped zucchini or bell peppers.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
BLOGLOVIN’ | PINTEREST | INSTAGRAM | FACEBOOK | SNAPCHAT: @GATHERFORBREAD | TWITTER
Be sure to sign up for our emails so you don’t miss the latest recipes! ⇒ Sign up here. ⇐
This post contains affiliate links. If you click and purchase we get a small portion to help support our blog.
Beef Barley and Mushroom Soup
Ingredients
- 2 Tbsp olive oil
- 2 lbs beef chuck roast cubed
- 1 medium onion chopped
- 10 ounces sliced mushrooms
- 2 cloves garlic minced
- 3 carrots chopped
- 2 celery stalks chopped
- 1 1/4 cups barley
- 1 teaspoon oregano
- 1 teaspoon basil
- 8 cups beef broth
- 1 bay leaf
- salt and pepper to taste
Instructions
- Heat oil in a large stockpot. Add beef and brown for a few minutes. Stir in onion, mushrooms and garlic. Cook for a few minutes until tender.
- Stir in carrots, celery, barley, oregano, basil, beef broth and bay leaf. Bring to a boil; reduce heat and simmer about 1 hour.
- Discard bay leaf; season with salt and pepper. Ladle into bowls and serve.
You may also like:
Slow Cooker Apple Cider Beef Stew
Creamy Corned Beef and Cabbage Soup
Roast Beef Wrap
I am sitting here wishing I could dive into that bowl of deliciousness – and I’m not even a huge fan of beef – but you managed to make it look so darn appealing! Happy Monday Melanie!
I am so happy soup weather is here! I love being all cozied up and smelling soup simmering away on the stove. This beef barley mushroom sounds delicious! Bet it’s packed with umami flavor : )
This is a good recipe- easy and very flavorful. If you follow it exactly, you will get a very thick soup, almost solid. It can easily take up to 3 more cups of broth for this amount of barley. You will still get a very hearty, chunky, soup.
THanks Paul. Hope you enjoyed it!