Mushroom, Barley and Beef Soup

READY IN: 55mins
Recipe by JackieMarie

I'm on a Cooking Light magazine kick, it's from here!

Top Review by MelvinsWifey

I loosely used this as a guide for my mushroom barley and beef soup and it was a big help. I used regular mushrooms. I loved that the beef cooked by itself with the veggies for an hour simmering and then for another 45-60 min with the barley. It was very tender and not chewie at all. I skipped the parsley and used dried thyme. No parsnip either! Thanks for a good starting point. YUm.

Ingredients Nutrition


  1. Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
  2. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
  3. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1°C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
  4. Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

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