Beef and Barley Soup With Mushrooms for the Crock Pot!

READY IN: 3hrs 20mins
Recipe by Shannon 24

This is a hearty soup. Serve with crusty bread and a tossed salad for the perfect meal! Variation: Instead of finishing the soup with sour cream and dill, ladle into ovenproof bowls. Place a slice or two of a baguette in each bowl. Sprinkle liberally with shredded swiss cheese and broil for 2 to 3 minutes.

Top Review by Annacia

Very nice soup. I started it in the early afternoon and just used a pot on the stove top. I didn't have dried mushrooms and just added fresh ones about 30 mins before dinner. I adore the peppercorns. They are a lovely little nip when you bite one. This is well seasoned. I skipped the tomato paste only because I use it seldom and I hate opening a can for a small amount and throwing the rest out. DH had a BIG bowl and loved it also. I guess that I should also say that in order to save on fat I trimmed the beef very well and just put it in the pot raw and let it simmer with everything else. Made for Photo Tag.

Ingredients Nutrition


  1. In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
  2. In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
  3. Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.

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