Beef Barley Mushroom Soup

Beef Barley Mushroom Soup is the ultimate comfort food. It’s cozy, hearty, and even better the next day. Tender chunks of slow-simmered beef pair perfectly with nutty barley, caramelized mushrooms, and vibrant vegetables in a rich broth infused with fresh herbs and a touch of red wine.

Why You’ll Love This Beef Barley Mushroom Soup

• Tender beef- slow cooking makes the beef incredibly soft and so melt in your mouth tender.
• Chewy barley- adds a nice bite while soaking up the soup’s flavors, making each spoonful more hearty and filling.
• Pan seared mushrooms- roasted until golden and caramelized with whole garlic cloves and fresh rosemary.
• Complete meal in a one bowl- protein, grains, and vegetables, making it easy to serve as a full meal.
• Perfect for meal prep- make a large batch that keeps well in the fridge or freezer, so you always have a ready to go meal for lunch or dinner.

Key Ingredient Notes and Substitutions

• Oil- use a high-smoke point oil like avocado or canola for searing.
• Beef- I use boneless chuck roast; cut into 1/2-inch cubes. You can also use pre-cut beef stew meat (which saves on time) but the pieces are sometimes larger, so trim them down for even cooking.
• Onion- yellow onion is preferred, but white or sweet onions can work.
• Celery- use crisp, fresh stalks and cut into bite-sized pieces.
• Carrots- peeled and chopped into uniform pieces for even cooking. Parsnips or turnips can be used instead for a slightly sweeter or earthier flavor.
• Potatoes- gold potatoes are creamy and hold their shape well. Red potatoes or fingerlings can also work; avoid starchy russets, which may break down during cooking.
• Garlic- use fresh garlic for the best flavor. I use both minced and whole garlic cloves.
• Red wine- adds depth and richness while also used to deglaze the pan, lifting the browned bits from the bottom for extra flavor. Choose a dry red wine you enjoy drinking.
• Tomatoes- fresh or canned diced tomatoes work great.
• Beef broth- low-sodium preferred so you can adjust the seasoning, but any good-quality beef broth works.
• Barley- use uncooked pearl barley; do not use instant or quick-cooking varieties, which can turn mushy. Hulled barley can be used but will require longer cooking.
• Herbs- I use bay leaves, fresh thyme and rosemary. If using dried, reduce amounts slightly since they’re more concentrated.
• Worcestershire- adds a bit of umami flavor.
• Green peas- added at the end for sweetness and color. Frozen or fresh peas both work; avoid canned, which can be mushy.
• Butter- use unsalted butter for roasting the mushrooms.
• Mushrooms- cremini mushrooms are my go-to here. They have a deeper, richer flavor than white button mushrooms and hold up really well when roasted. Feel free to use any variety you like.

How To Make Beef Barley Soup with Roasted Mushrooms

Tips For Success

• Browning the meat- searing the beef before adding it to the soup develops deep, rich flavor. Let the meat caramelize on all sides without moving it too much, so you get those flavorful browned bits that really elevate the broth.
• Sautéing the vegetables- cook the onions, celery, and carrots (also known as Mirepoix) until they start to soften and get a little color. Add the garlic toward the end so it doesn’t burn. This is the flavor base for the soup, and letting them brown slightly adds a subtle sweetness that really comes through the broth.
• Simmer slowly- once the broth is added, bring the soup to a gentle simmer rather than a rolling boil. Low and slow cooking lets the flavors meld and ensures the beef stays tender.
• Hight temperature oven- mushrooms are packed with water. A high oven temperature helps that moisture evaporate quickly and caramelize the mushrooms, instead of letting them steam.
• Add peas at the end- stir in the green peas at the very end of cooking so the heat of the soup warms them through. Don’t let them simmer, or they’ll lose their bright color and turn a dull, muted green.

Beef Barley Mushroom Soup FAQ’s