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Beef Mushroom Barley Soup


Penzey's Recipe

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Rate this recipe 4.5/5 (2 Votes)


  • 1 lb lean beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 3 medium onions, coarsely chopped
  • 10 oz fresh mushrooms, sliced
  • 3 large carrots, sliced
  • 1/2 cup pearl barley
  • 7 cups beef broth (or 7 cups water plus 2 tbsp beef soup base)
  • 1 cup dry red wine or no salt added tomato juice
  • 1-2 tsp sale (to taste)
  • 1/2 tsp freshly ground pepper
  • 1 cup frozen green peas
  • 2 tsp fresh lemon juice


Servings 6


Step 1

Heat the olive oil in a stock pot over medium-high heat. Add the beef and saute until brown. transfer to paper towels to drain. Add the onions and mushrooms to the pan drippings and cook until the onions are golden. Return the beef to the pot. stir in the carrots, barley, broth, wind, 1 tsp salt and pepper, an bring to a boil. Reduce the heat to medium-low. simmer, partially covered, until beef and barley are tender, about 45 minutes. Stir in the peas and cook, uncovered, until tender, about 5 minutes. Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.

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