Beef, Barley and Mushroom Soup

17 Apr

Well, winter has come and gone (kinda, it never really came it seemed), but I’m still making some soups before the weather gets too warm! This is an easy, meaty and hearty soup and it’s mostly done in the slow cooker.


Beef, Barley and Mushroom Soup


  • 1 pound stewing beef or sirloin steak, cut into 1/2-inch pieces
  • 1 pound cremini, white or button mushrooms, stems trimmed and caps sliced
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, peeled and smashed
  • 2 tablespoons extra-virgin olive oil
  • Worcestershire sauce, a few splashes
  • Coarse salt and ground pepper
  • 3 carrots, peeled and sliced
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1/2 cup quick-cooking barley
  • 1 tsp oregano
  • A few sprigs of fresh thyme


  1. Preheat oven to 425 degrees. In a baking dish or rimmed baking sheet, toss together beef/steak, mushrooms, onions, garlic, and olive oil; season with salt and pepper, a few splashes of worcestershire sauce. Roast in oven until beef and mushrooms are browned, about 25 minutes. Transfer to a crock pot and add broth, carrots, barley and herbs. Season with more worcestershire sauce and salt and pepper to taste. Cook on low for 8 hours. Top with fresh parsley, if desired.
Source: inspired by and adapted from Martha Stewart’s Roasted Beef, Mushroom and Barley Soup

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