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The Hood Magazine

Beef and Barley Mushroom Soup

Oct 25, 2016 04:46PM ● By Hood Magazine

  •  1 pound assorted mushrooms (button, shiitake, cremini, oyster and/or portobello)
  •  1/4 cup all-purpose flour
  •  1 teaspoon salt, divided
  •  1/2 teaspoon black pepper, divided
  •  1 to 1 1/4 pounds beef stew meat
  •  2 tablespoons olive oil, divided
  •  1 cup chopped shallots
  •  4 cloves garlic, minced
  •  1 large carrot, coarsely chopped (1 cup)
  •  2 stalks celery, cut into 1/4-inch slices
  •  1 tablespoon chopped fresh thyme
  •  6 1/2 cups chicken stock
  •  6 cups water
  •  1 1/2 cup pearl barley
  •  2 tablespoons tomato paste
  •  1 tablespoon lemon juice


Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside. In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.

 Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.

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