Beef Barley and Mushroom Soup

    1 hour

    This soup is lusciously thick and hearty. Stewing beef is simmered with carrots, celery, mushrooms and barley in a rich beef stock. Enjoy on a cold winter's day.

    143 people made this

    Serves: 8 

    • 450g stewing beef steak, diced
    • 1 tablespoon vegetable oil
    • 500ml water
    • 2 tablespoons margarine
    • 2 large carrots, diced
    • 3 cloves garlic, finely chopped
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 450g fresh mushrooms, sliced
    • 1.5 litres water
    • 3 beef stock cubes
    • 4 tablespoons pearl barley
    • 4 tablespoons soured cream

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Brown stewing beef in vegetable oil over medium heat until juices become a rich brown colour. Add 500ml water and simmer whilst preparing the vegetables.
    2. In a large stock pot, melt margarine over medium heat. Saute carrots, onion, garlic, celery and mushrooms.
    3. Add beef, 1.5 litres water, stock cubes and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat and stir in soured cream. Serve immediately.

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    Reviews in English (121)


    This came out excellent. I ended up making it twice in one week. I followed some of the other's suggestions. I doubled the barley, used 4 cans of beef broth and one can of chicken broth (no bouillon), and added a third cup of wine towards the end as well - it was delicious! I tried it once with fresh thyme from the garden (added it towards the end) and that added a nice flavor to it. If you double the barley, add more liquid, else the barley will soak up all the soup and you will have stew. I tried it once with regular mushrooms and once with half fresh shitake mushrooms. The shitakes gave it a little better flavor in everyone's opinion, but it was great both ways. I tried it once with small meatballs (Italian wedding soup style) since I didn't have a beef roast in the house. This was terrible. Definitley stick with a decent shoulder or other roast cut into small cubes. This soup is best the second day so make plenty extra. Serve with a good crusty french loaf toasted.  -  31 Aug 2003  (Review from Allrecipes US | Canada)


    Wonderful! Just wonderful! I made some changes to fit our family's tastes. I used 8 oz. of London broil and only 8 oz. of mushrooms. I used 3/4 c. barley which required 1-2 c. more water. You might want to add another bouillon cube. After I browned the beef, I added 6 cups of water and 1/2 c. red wine (a must for a full-bodied beef soup) and simmered it for an hour while I prepared the vegetables and sauteed them. Then I added the barley to the beef broth along with 4 c. of water and simmered until the barley was tender. I added the vegetables right at the end and heated through. I, too, forgot the sour cream. But it was so yummy, we didn't miss it.  -  20 Jan 2003  (Review from Allrecipes US | Canada)


    Delicious, but I did make adjustments. First, I simmered the beef in 1/2 water, 1/2 red wine. I let it simmer longer than just while I was chopping the vegetables. I used about 6 cups of beef broth and 2 cups of water, and added 1/2 tsp thyme, 1/2 tsp basil and 2 bay leaves to the soup. I let the soup simmer for about an hour with the beef, seasonings, onions, garlic. I didn't saute the mushrooms and carrots with the onions an garlic, instead I threw them in later with the barley (after simmering soup for about an hour). I doubled the barley.  -  14 Oct 2006  (Review from Allrecipes US | Canada)