Skip to main content New this month
Get the Allrecipes magazine

Beefy Mushroom Barley Soup

Rated as 4.42 out of 5 Stars

"This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 249 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
  2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
  3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts


Per Serving: 249 calories; 17.2 g fat; 11 g carbohydrates; 13.7 g protein; 41 mg cholesterol; 422 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 118
  1. 161 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This came out excellent. I ended up making it twice in one week. I followed some of the other's suggestions. I doubled the barley, used 4 cans of beef broth and one can of chicken broth (no b...

Most helpful critical review

Good! I used chicken instead of beef and doubled the barley. I would definately recommend either doubling the barley or reducing the broth. Nice, earthy flavour though.

Most helpful
Most positive
Least positive
Newest

This came out excellent. I ended up making it twice in one week. I followed some of the other's suggestions. I doubled the barley, used 4 cans of beef broth and one can of chicken broth (no b...

Wonderful! Just wonderful! I made some changes to fit our family's tastes. I used 8 oz. of London broil and only 8 oz. of mushrooms. I used 3/4 c. barley which required 1-2 c. more water. Y...

Delicious, but I did make adjustments. First, I simmered the beef in 1/2 water, 1/2 red wine. I let it simmer longer than just while I was chopping the vegetables. I used about 6 cups of beef br...

This was a great starting point...and one with so many wonderful suggestions that helped create a truly 5 star soup.....using suggestions from earlier reviews, I used about 1/4 cup of flour, wit...

I changed this recipe a bit but it turned out awesome so i am giving it 5 stars. First, i used better then bouillon instead of cubes because i think it has more depth of flavor then the cubes. I...

Incredibly delicious soup. I recommend doubling this recipe...you'll be sorry if you don't. I let the soup simmer for a good 2 hours before adding a full cup of barley and absolutely do not om...

Awesome! Added the bay leaf and extra barley with extra water. Cooked the meat with the oil and added a cup of Merlot as it simmered. Simmered it a good long time to make it tender. When I added...

Good! I used chicken instead of beef and doubled the barley. I would definately recommend either doubling the barley or reducing the broth. Nice, earthy flavour though.

This would also make a good Vegetarian Mushroom soup just omit the beef. Very tasty.