Beef, Mushroom and Barley Soup Recipe

Name: Beef, Mushroom and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried mushrooms; hot water; 1 12 lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes; 34 lb frozen chopped onions; 1 lb frozen sliced carrots; 1 lb frozen baby lima bean; 4 garlic cloves (minced or put through a garlic press); 3 celery ribs, cut in 3-inch pieces; 1 tablespoon tomato paste; 3 (15 ounce) cans low-sodium low-fat beef broth; 2 cups water; 1 cup barley; 1 teaspoon dried thyme; 2 bay leaves; 2 teaspoons Worcestershire sauce; 2 dashes Tabasco sauce (optional); salt, to taste; black pepper, to taste

Servings: persons

2 cups dried mushrooms
hot water
1 12 lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes
34 lb frozen chopped onions
1 lb frozen sliced carrots
1 lb frozen baby lima bean
4 garlic cloves (minced or put through a garlic press)
3 celery ribs, cut in 3-inch pieces
1 tablespoon tomato paste
3 (15 ounce) cans low-sodium low-fat beef broth
2 cups water
1 cup barley
1 teaspoon dried thyme
2 bay leaves
2 teaspoons Worcestershire sauce
2 dashes Tabasco sauce (optional)
salt, to taste
black pepper, to taste

1
Place dried mushrooms in a small microwave-safe bowl.
2
Cover with hot water and microwave on High for 2 minutes.
3
Set aside.
4
In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
5
Remove mushrooms from soaking liquid and chop finely.
6
Add to slow cooker.
7
Pour soaking liquid through a coffee filter into slow cooker.
8
Stir well.
9
Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally.
10
Remove celery and bay leaves before serving.

1847

kcal

Calories

Fat

399

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dried mushrooms, hot water, 1 12 lbs shoulder london broil beef, trimmed of excess fat and cut in 1-inch cubes, 34 lb frozen chopped onions, and more.

Yes, Beef, Mushroom and Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef, Mushroom and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions