Beef, Barley and Dried Mushroom Soup

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a (stew like)comforting, thick and hearty soup with deep, rich, earthy, smokey flavor.

Ingredients Nutrition


  1. Soak mushrooms in hot water to cover set aside.
  2. In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
  3. Season beef cubes generously with salt and pepper then add to onion mixture to brown.
  4. Remove mushrooms and rough cut reserve the strained liquid.
  5. Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
  6. Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
  7. Bring to a boil and simmer for 30 minutes.
  8. Add barley and simmer an hour.
  9. Taste and season with salt and pepper if needed.


Most Helpful

Great soup. I made half a recipe using dried shiitake and fresh button mushrooms. I did add another 1/2 c. water as it was getting a bit thick for us. I did have to cook it longer than one hour for the barley to be done but the flavors blended beautifully.

adopt a greyhound December 12, 2009

This was a warm hearty fall soup! I deleted the ground beef, doubled the mushrooms, and used petite diced tomatoes with chipotle instead of the chipotle and tomatoe paste. I'm sure we will make this throughout the fall/winter!

963376 September 21, 2008

Just what I needed for a simple dinner for myself. It is a very thick soup...earthy, beefy, and with just a little kick from the chipotle. I loved it. So different from your usual, run of the mill beef barley soups, yet the familiarity of that home cooked soup is still definitely there. I didn't have any porcinis so I doubled up on the shiitakes... and even added a few ounces of white button mushrooms. Did I mention that I LOVE mushrooms??? Will be making this one often during the winter months! Thanks!

atlfitgirl April 22, 2007

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