Beef Barley Mushroom Soup Recipes

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GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP



Grandpa's Beef, Mushroom, and Barley Soup image

I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.

Provided by Lobbylady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 14h15m

Yield 8

Number Of Ingredients 11

1 cup pearl barley
2 ½ cups water
8 ounces broken dried mushrooms
½ cup water
1 (3 pound) boneless chuck roast
5 quarts water
½ cup chopped fresh parsley
½ cup chopped fresh dill
1 (14 ounce) can beef broth
1 tablespoon kosher salt
1 teaspoon pepper

Steps:

  • Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
  • Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
  • Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal.

Provided by Kendra

Categories     Grains

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb beef stew meat
3 onions, chopped
6 carrots, diced
1 lb button mushroom, sliced
8 cups beef broth (use low sodium if you prefer)
1 cup barley
1 teaspoon garlic salt
1 teaspoon dried basil
1/4 teaspoon pepper
2 dashes Tabasco sauce

Steps:

  • Remove visible fat from beef and cut into small pieces.
  • Brown meat (in 1 tsp olive oil if desired).
  • Add onions and mushrooms and saute for 10 minutes.
  • Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
  • You can add some water if soup gets too thick.
  • Pour into bowls and serve.

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Steps:

  • Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
  • Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

BEEF MUSHROOM BARLEY SOUP



Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

  • Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
  • Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
  • Pour beef stock into the pot.
  • Stir pearl barley into the stock.
  • Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
  • Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

BEEF, MUSHROOM, AND BARLEY SOUP



Beef, Mushroom, and Barley Soup image

Categories     Soup/Stew     Beef     Mushroom     Onion     Vegetable     Barley     Winter     Dill     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/2 oz dried mushrooms
3 cups boiling-hot water plus 8 cups cold water
1 pound cross-cut beef short ribs or flanken
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped (2 cups)
2 carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/2 pound fresh cremini mushrooms, trimmed and quartered
2 tablespoons vegetable oil
1/2 cup pearl barley
1/4 cup chopped fresh dill

Steps:

  • Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
  • Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
  • While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
  • Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste.

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield about 11 servings (2-3/4 quarts).

Number Of Ingredients 15

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

BEEF MUSHROOM & BARLEY SOUP



Beef Mushroom & Barley Soup image

Make and share this Beef Mushroom & Barley Soup recipe from Food.com.

Provided by DaHomeCooker

Categories     Grains

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

1 lb beef round steak (diced)
1 cup pearl barley
2 cups mushrooms (sliced)
8 cups water
8 beef bouillon cubes
1/2 cup onion (diced)
4 slices bacon (diced)
1 teaspoon black pepper (ground)
1 teaspoon garlic powder
2 teaspoons rosemary
1/4 teaspoon liquid smoke (optional)
4 tablespoons vegetable oil

Steps:

  • In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent.
  • Add rest of ingredients and bring the soup to a medium boil.
  • Reduce to a simmer and keep soup simmering so that it is just bubbling.
  • Taste the soup after 30 minute and add additional seasoning to taste.
  • Continue to simmer for additional 60 minutes.
  • Reduce heat to low and keep warm until serving.

Nutrition Facts : Calories 159.2, Fat 9, SaturatedFat 2.5, Cholesterol 21.3, Sodium 371.3, Carbohydrate 11.2, Fiber 2.2, Sugar 0.8, Protein 8.6

BEEF BARLEY SOUP WITH MUSHROOMS



Beef Barley Soup with Mushrooms image

The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and you'll have a deliciously comforting meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
2 pounds beef shoulder, cut into 1/2-inch pieces
2 small yellow onions, peeled and chopped
3 cups Homemade Beef Stock
1 bouquet garni of rosemary, thyme, and bay leaf
3/4 cup pearl barley
3 carrots, peeled and cut into 1/2-inch pieces
1 acorn squash
3 parsnips, peeled and cut into 1/2-inch pieces
1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces

Steps:

  • Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
  • Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.

DEB'S MUSHROOM & BARLEY SOUP



Deb's Mushroom & Barley Soup image

Nothing is more comforting than coming home to this rich soup! I prepare the ingredients the night before and start the slow cooker on my way out the door in the morning. -Debra Kamerman, New York, New York

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 cup medium pearl barley
1 teaspoon dried thyme
1 teaspoon pepper
5 cups water
4 cups beef stock
3 teaspoons salt, divided
1 large egg, lightly beaten
1 pound ground turkey

Steps:

  • Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

MUSHROOM BARLEY SOUP



Mushroom Barley Soup image

This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold days of winter. It was my dad's favorite soup as a child. He remembers his mom instructing him on how to prepare it. "A bissel of this, a bissel of that," Bubbe would call out in her strong Yiddish accent, kvelling as she watched him sample the simmering ingredients.

Provided by Dawn Lerman

Categories     soups and stews, appetizer

Time 3h30m

Yield 8 servings

Number Of Ingredients 18

3 pounds beef bones
1 pound chuck, cubed
1 onion, quartered
4 celery stalks, sliced in half
4 carrots, sliced in half
1 bay leaf
water to cover
8 cups beef stock (see tip)
Salt and freshly ground pepper to taste
1 large onion, quartered
8 celery stalks, diced
2 parsnips, diced
8 carrots, cut into rounds
1 bunch of parsley, finely chopped
1 cup pearl barley
1 pound fresh white button mushrooms, sliced
2 tablespoons tomato paste
2 large bay leaves

Steps:

  • In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
  • Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.

ROASTED BEEF, MUSHROOM, AND BARLEY SOUP



Roasted Beef, Mushroom, and Barley Soup image

Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 8

1 pound sirloin steak, cut into 1/2-inch pieces
1 pound cremini or button mushrooms, stems trimmed and caps halved
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/2 cup quick-cooking barley
Chopped fresh parsley (optional)

Steps:

  • Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g

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From lissasloves.com


CREAMY MUSHROOM, BARLEY & BEEF SOUP - CAMPBELLS FOOD SERVICE …
Instructions. 1. Heat oil in a stockpot. 2. Add mushrooms, and sauté over medium heat until tender. 3. Add soup, milk, barley, green peas, beef, carrots and seasonings. 7. Garnish each bowl with 1 tbsp (15 mL) sour cream and a dash of paprika or finely chopped parsley.
From campbellsfoodservice.ca


BEEF BARLEY SOUP – WELLPLATED.COM
2022-03-14 Cook the beef, then transfer it to a plate. Sauté the onion, celery, and mushrooms. Add the garlic, tomato paste, Worcestershire, paprika, and thyme. Stir in the carrots and parsnips. Add the beef, stock, and bay leaves. Let the soup simmer (not boil) for 45 minutes. Stir in the barley and 1/2 teaspoon pepper. Simmer for 45 minutes more.
From wellplated.com


BEEF MUSHROOM BARLEY SOUP - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Beef Mushroom Barley Soup are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


MUSHROOM SOUP AND HAMBURGER : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPE :: BEEF, MUSHROOM AND BARLEY SOUP - LIT&LEISURE
2022-02-27 I love a hearty soup in the winter. They are almost always healthy, but best of all easy and comforting. In addition, I've been wanting to try cooking with barley. So, when a friend gave me some to try, I went to the interwebs to see what I could find. The result was a delicious beef, mushroom, and barley soup that will from here on out be a part of my winter soup …
From literatureandleisure.com


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