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Vegetable Beef, Barley and Mushroom Soup Recipe

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4 from 42 reviews

Hearty and comforting Vegetable Beef, Barley, and Mushroom Soup featuring tender beef stew meat, a medley of mushrooms, fresh vegetables, and quick-cooking barley simmered in a flavorful beef broth. Perfect for a cozy meal that combines rich, savory flavors with wholesome ingredients.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Mushrooms

  • 1/2 pound baby bella mushrooms, sliced
  • 1/2 pound white mushrooms, sliced

Meat and Coating

  • 2 pounds beef stew meat
  • 1/4 cup flour
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • Olive oil (about 4-5 tablespoons total)

Vegetables

  • 1 cup shallots, chopped
  • 4 cloves garlic, minced
  • 2 cups carrots, sliced (preferably carrot chips or coins)
  • 1 1/2 cups celery, chopped
  • 1/2 – 1 tablespoon thyme (optional)

Liquids and Grains

  • 7 cups beef broth
  • 5 cups water
  • 1 1/2 cups quick barley
  • 3 tablespoons tomato paste
  • 1 tablespoon lemon juice

Instructions

  1. Heat Olive Oil: In a stock pot over medium heat, add about 2-3 tablespoons of olive oil and allow it to warm up, preparing for browning the beef.
  2. Prepare and Brown Beef: In a bowl, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the beef stew meat in the flour mixture to coat evenly. Place the coated meat in the heated stock pot and brown it by stirring occasionally until all sides are well browned. Remove the beef from the pot and set aside.
  3. Sauté Shallots and Garlic: Add about 2 tablespoons of olive oil to the same pot. Add the chopped shallots and minced garlic, then sauté until tender and fragrant, approximately 5 minutes.
  4. Add Vegetables and Seasonings: Stir in the sliced baby bella and white mushrooms, sliced carrots, and chopped celery into the pot. Sprinkle in the remaining salt, pepper, and optional thyme if using, and mix well to combine flavors.
  5. Add Liquids and Barley: Pour in the beef broth and water, then stir in the tomato paste and quick barley. Return the browned beef stew meat back into the pot and mix everything together thoroughly.
  6. Simmer Soup: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes, allowing flavors to meld and the beef to become tender.
  7. Finish with Lemon Juice: Remove the pot from heat and stir in 1 tablespoon of lemon juice to brighten the flavors before serving.

Notes

  • Use quick barley to reduce cooking time; regular pearl barley will require longer simmering.
  • If you don’t have thyme or prefer not to use it, you can omit it without compromising the overall flavor.
  • For a richer flavor, choose a good quality beef broth or prepare homemade stock.
  • Adjust the amount of water or broth to reach your desired soup consistency.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/vegetable-beef-barley-and-mushroom-soup-recipe/