Best Mushroom Barley And Beef Soup Recipes

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KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP



Kelly's Slow Cooker Beef, Mushroom, and Barley Soup image

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Provided by pecagirl27

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

Time 6h20m

Yield 6

Number Of Ingredients 12

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½ onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Steps:

  • Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  • Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  • Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  • Remove and discard the bay leaves to serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g

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

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

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 AND BEEF SOUP



Mushroom, Barley and Beef Soup image

Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock

Provided by jeankenn

Categories     Clear Soup

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon canola oil
8 -12 ounces extra lean ground beef
1 onion, chopped
2 garlic cloves, chopped
1 lb mushroom, chopped
1 -2 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
4 cups beef stock, low sodium
3 cups water
1/3 cup barley
1 bay leaf, crushed
19 ounces black beans, rinsed and drained
salt & pepper

Steps:

  • In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
  • Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
  • Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
  • Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
  • Add stock, water, bay leaf and barley, bring to a boil.
  • Reduce heat and simmer gently , about 45 minutes, until barly is tender.
  • Add beans and heat through.
  • Remove bay leaf.

Nutrition Facts : Calories 240.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 23.1, Sodium 609.8, Carbohydrate 29.9, Fiber 9.2, Sugar 3.4, Protein 19.8

BEEF, BARLEY AND DRIED MUSHROOM SOUP



Beef, Barley and Dried Mushroom Soup image

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

Provided by Rita1652

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 red onion, diced
1/2 cup diced celery
1/2 cup diced carrot
3 cloves garlic, minced
1/4 cup dried funghi porcini, stems discarded
1/4 cup dried shiitake mushroom, stems discarded
1 lb beef, cubed
1 lb ground beef or 1 lb ground turkey
1 teaspoon salt
1 teaspoon pepper
1 chipotle chile in adobo, diced
6 cups water, if possible bottled or filtered
2 tablespoons Worcestershire sauce
1 tablespoon beef base
3 ounces tomato paste
1 teaspoon dried oregano
1 fresh bay leaf
1/2 cup barley

Steps:

  • 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.

BEEF, BARLEY, AND MUSHROOM SOUP



Beef, Barley, and Mushroom Soup image

This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.

Provided by JackieOhNo

Categories     Grains

Time 3h30m

Yield 3 quarts

Number Of Ingredients 17

2 tablespoons vegetable oil
1 1/4 lbs shin beef (bone in, about 1-1/4 lb.)
1 medium onion, halved with peel
3 quarts water
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 cup chopped celery
2 garlic cloves, crushed through press
1 lb fresh mushrooms, chopped
1 cup coarsely chopped canned tomato
1/4 cup chopped fresh Italian parsley
1 tablespoon salt (or to taste)
1/2 teaspoon fresh ground pepper
2 allspice berries
1 bay leaf
1/2 cup pearl barley
1 cup chopped fresh spinach leaves

Steps:

  • Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock.
  • Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer.
  • Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.

BEEF AND MUSHROOM BARLEY SOUP



Beef and Mushroom Barley Soup image

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

Provided by ratherbeswimmin

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

4 teaspoons olive oil
3/4 lb beef stew meat, cut into 1/2 inch pieces
1/4 teaspoon salt, plus more to taste
fresh ground black pepper
1 medium yellow onion, diced (about 1 1/2 c.)
8 ounces button mushrooms, coarsely chopped
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about 1/2 c.)
2 garlic cloves, minced (about 2 teaspoons)
6 cups low sodium beef broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with their juices
1/2 cup hulled barley or 1/2 cup pearl barley
1 tablespoon coarsely chopped fresh thyme (or 1 t. dried)
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a big soup pot, heat 2 teaspoons oil over med-high heat.
  • Sprinkle the meat with the salt and pepper.
  • Add meat to the pot and brown on all sides, about 5 minutes total.
  • Transfer the meat to a paper towel-lined plate and set aside.
  • Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
  • Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
  • Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
  • Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
  • Taste and season with salt and pepper.
  • Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

Nutrition Facts : Calories 192.9, Fat 6.2, SaturatedFat 1.6, Cholesterol 36.3, Sodium 177.5, Carbohydrate 19.7, Fiber 4.9, Sugar 4.4, Protein 16.6

MUSHROOM, BARLEY AND BEEF SOUP



Mushroom, Barley and Beef Soup image

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

Provided by JackieMarie

Categories     Stocks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup dried porcini mushrooms
1 cup boiling water
cooking spray
3 1/2 cups slice cremini mushrooms
1 1/2 cups chopped onions
1/2 cup finely chopped carrot
12 cups finely chopped celery
1/2 cup finely chopped parsnip
2 garlic cloves, minced
1 tablespoon olive oil
12 ounces lean stewing beef, cut into bite sized pieces
6 cups reduced-sodium beef broth, divided
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 fresh thyme sprigs
1 cup uncooked barley
2 tablespoons chopped fresh parsley

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 312.7, Fat 10.1, SaturatedFat 3.2, Cholesterol 41.8, Sodium 408.7, Carbohydrate 37.9, Fiber 10.4, Sugar 7.6, Protein 19.1

BEEF, BARLEY, AND MUSHROOM SOUP



BEEF, BARLEY, AND MUSHROOM SOUP image

Categories     Soup/Stew

Yield 8 people

Number Of Ingredients 11

1 ounce dried shiitake mushrooms, soaked in 2 cups boiling water for 30 minutes.
2 Tablespoons olive oil
3 leeks, white and light green parts only, cleaned and coarsely chopped.
2 beef shanks (about 1 1/2 pounds).
Salt and freshly ground black pepper to taste.
1/2 cup pearl barley.
2 carrots, peeled and coarsely chopped.
1 pound white button mushrooms, coarsely chopped.
7 cups of chicken or beef broth.
1 Tablespoon soy sauce.
3 Tablespoons finely chopped fresh parsley.

Steps:

  • 1. Strain the dried mushrooms over a bowl, squeeze them dry, and reserve 1 cup of the soaking liquid. Cut the mushrooms into 1/4 inch dice and put in a small bowl. Strain the reserved mushroom liquid through a fine-mesh sieve over the mushrooms. Set aside. 2. In a large soup pot, heat the olive oil over medium-high heat. Add the leeks and saute until nicely softened, 5 to 7 minutes. Season the beef shanks with salt and pepper and add to the leek mixture. Brown them on each side for about 2 minutes. Add the barley, carrots, and fresh mushrooms and saute until coated, about 1 minute. Add the broth, reduce heat to low, cover, and simmer the soup for 1 to 1 /2 hours, or until the barley is tender but not mushy. 3. Remove the beef and let cool. Shred the meat and return it to the soup. Add the reserved dried-mushroom mixture to the soup. Add the soy sauce and parsley and simmer for 5 minutes, or until slightly thickened. Season with salt and pepper. Serve immediately. 4. May be prepared up to 3 days ahead, covered, and refrigerated. It may also be frozen. 5. The cook could use turkey thighs instead of beef shanks. 6. The cook could also add tomatoes to the soup.

MUSHROOM BEEF AND BARLEY SOUP



Mushroom Beef and Barley Soup image

This can easily be done in a crockpot if you want to combine all the ingredients and let it slow cook for 4 to 6 hours. NOTE: For quick cooking I have included carton or canned beef broth for this recipe, however, I typically make mine homemade and include the bites of braised beef when I make it. Regardless, this soup is very tasty either way but has a richer taste with the homemade beef broth and braised beef bites.

Provided by Julie Bailey @julesbai

Categories     Beef Soups

Number Of Ingredients 15

1 pound(s) fresh mushrooms, sliced
1 cup(s) onions, chopped
2 teaspoon(s) garlic, minced
6 tablespoon(s) butter, cold
1 cup(s) beef broth
2 to 5 cup(s) water
3 to 4 tablespoon(s) tomato paste
1 large - bay leaf
1/4 teaspoon(s) allspice, ground
1 - salt and pepper to taste
1/2 cup(s) pearl barley, uncooked and rinsed
2 cup(s) carrots, chopped
1/2 cup(s) celery, chopped
4 tablespoon(s) worcestershire sauce
Beef short pound(s) 4 to 6 beef short ribs or use a 1 to 2 pound chuck roast if your grocer doesn't have beef short ribs in stock.

Steps:

  • In large pot, melt butter over medium-high heat. Brown beef. Cover with 1 cup beef broth and 2 cups water. Simmer on low heat for one to two hours until meat easily pulls away from bones. Remove ribs and bones reserving the stock. Allow beef to cool for 20 to 30 minutes before pulling meat from bone. Return the pulled beef to the stock pot. In separate pan, saute mushrooms, onion, garlic and stir. Stir into the broth. Add 2 to 3 cups water, tomato paste, Allspice, salt/pepper and bay leaf. Bring to a boil. Stir in the barley. Reduce heat, cover and simmer for half-an-hour. ADD carrots and celery. Simmer for another 30 to 40 minutes until carrots are tender. ADD Worcestershire Sauce and stir. Taste and adjust salt and pepper if needed. Remove bay leaf before serving. Great served with a crusty bread for dipping!

MUSHROOM, BARLEY AND BEEF SOUP



MUSHROOM, BARLEY AND BEEF SOUP image

Categories     Soup/Stew     Beef     High Fiber

Number Of Ingredients 18

1/2 cup dried porcini mushrooms (about 1/4 ounce)
1 cup boiling water
Cooking spray
3 1/2 cups sliced cremini mushrooms (about 8 ounces)
1 1/2 cups chopped onion (about 1 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery
1/2 cup finely chopped parsnip (about 1 small)
2 garlic cloves, minced
1 tablespoon olive oil
12 ounces lean beef stew meat, cut into bite-sized pieces
6 cups less-sodium beef broth, divided
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 thyme sprigs
1 cup uncooked barley
2 tablespoons chopped fresh parsley

Steps:

  • 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. 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. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1 cup 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. Discard thyme sprigs. 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 with parsley. Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 teaspoon parsley) NUTRITION PER SERVING CALORIES 318(27% from fat); FAT 9.6g (sat 2.9g,mono 4.6g,poly 0.9g); PROTEIN 25.7g; CHOLESTEROL 58mg; CALCIUM 47mg; SODIUM 700mg; FIBER 7.4g; IRON 3.8mg; CARBOHYDRATE 32.5g

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