Beefy Barley & Mushroom Soup

I posted my original recipe for this last year. Yesterday I made it again and it was still so yummy but I made a few changes to my recipe yesterday. Both are very good, my changes were solely based on what I had on hand in the house. I wanted to share these options with you all. Many of you already understand about adapting recipes like this, but I have realized that several of my readers are not as comfortable in the kitchen and need to know that it is okay to make substitutions in recipes.


Please let me know if you try the soup out, what changes you make, and what you and your family think!

Beefy Barley and Mushroom Soup 2

Website Robyns.World


  • 1lb beef (I found a top sirloin roast marked 25% off the day before at the grocery – any tougher cut of meat will work - NOT GROUND BEEF THOUGH)
  • 1 tablespoon vegetable oil (or canola oil)
  • coarse Kosher salt and fresh black pepper
  • 3 tablespoons dried minced onion (or 1 large white onion)
  • 3 Medium carrots
  • 2 stalks celery
  • garlic (5 medium cloves fresh garlic OR equivalent amount of Amore garlic paste or granulated or powdered garlic)
  • 1/2 cup Holland House Red Wine Vinegar (or 1 cup red wine such as Cabernet Sauvignon)
  • 9 cups water
  • beef bullion of choice (I tried the new Knorr Beef Homestyle Stock this last time and I did not think it was beefy enough, so I ended up adding some Better Than Bullion towards the end anyway. I do like the Knorr Chicken Homestyle Stock in other things though. If using powdered bullion, use half as much than is called for in directions for this amount of water.)
  • 2/3 cups medium barley
  • 16oz fresh white mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce


Trim visible fat off meat and cut into small bite sized pieces. Add oil to large stock pot and add meat. Season with coarse Kosher salt and fresh pepper and brown on medium-high. Remove the meat from the pan.

Dice carrots, and celery (peel both the carrots and the celery). Add the vegetables, onion and garlic to the pot the meat was cooked in (there should be some remaining oil) and sauté for about 10 minutes on medium-high. Add more freshly ground black pepper also. Don’t stir constantly, you want those brown bits to start sticking to the bottom.

With vegetables still in the pan on medium-high, add the vinegar. Quickly scrape the bottom of the pan with a wooden spoon once you add the vinegar to get the little brown bits loose (this is tons of flavor). Now add the 9 cups of water. Stir in the beef bullion. Add the cooked beef back in. Bring this all to a boil, reduce heat to low and simmer for 30 minutes uncovered. If need be, skim off any fat from top.

Now add the uncooked barley and Worcestershire sauce, bring to a boil again, then reduce the heat and cover. Cook for 45 minutes. The barley will absorb quite a bit of the liquid in the soup.

Wash and quarter your mushrooms. Add olive oil to a skillet and sauté mushrooms and thyme for about 5 minutes on medium heat. Add mushrooms to soup and simmer soup at least another 15 minutes.

Disclosure: I did receive a sample of the Knorr Homestyle stock at a conference. As you can tell the opinions are my own. This post is not sponsored by them at all.