Beef, Barley and Dried Mushroom Soup

"This is a (stew like)comforting, thick and hearty soup with deep, rich, earthy, smokey flavor."
photo by PanNan photo by PanNan
photo by PanNan
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 45mins




  • Soak mushrooms in hot water to cover set aside.
  • In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
  • Season beef cubes generously with salt and pepper then add to onion mixture to brown.
  • Remove mushrooms and rough cut reserve the strained liquid.
  • Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
  • 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.
  • Bring to a boil and simmer for 30 minutes.
  • Add barley and simmer an hour.
  • Taste and season with salt and pepper if needed.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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!
  4. Very good!! Both of us really liked this soup. I used 8oz fresh sliced mushrooms instead of dried because dried mushrooms are sooo expensive. I also used 3 chipotle peppers instead of one because we like a little heat! Otherwise I followed the recipe. I was leary about using beef cubes AND ground beef but it was great!!!This will be a regular meal in our house! Thanks Rita!
  5. Excellent! This is really more like a stew. Very hearty and beefy. Loved the layers of flavor. I had to use only shiitake, but the mushroom broth was dark and flavorful. The chipotle added a smokey and slightly spicy element. This is going in my favorites cookbook, and will definitely be made again.



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