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Mushroom Barley Beef Soup

This hearty Mushroom Barley Beef Soup is a cozy, slow-simmered one-pot meal made with tender beef, earthy mushrooms, and chewy pearl barley. It’s packed with potatoes, carrots, celery, and warming turmeric for a rich, savory broth that’s perfect for meal prep, cold weather dinners, and make-ahead lunches.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 420 kcal

Ingredients
  

Soup Ingredients

  • 2 lb beef fillet cut into bite-size cubes
  • 2 large onions thinly sliced
  • 5 cloves garlic minced
  • 1 cup pearl barley rinsed well
  • 1 large carrot chopped
  • 6 stalks celery chopped
  • 3 medium Idaho potatoes peeled and cubed
  • 16 oz white mushrooms sliced
  • 2 tsp turmeric
  • salt to taste
  • black pepper to taste
  • 1 tbsp lemon juice optional, for finishing
  • water as needed to keep the soup simmering and brothy

Instructions
 

Build the Broth and Tenderize the Beef

  • Add the cubed beef to a large pot and cover with water about halfway up the meat. Cover with a lid and bring to a boil.
  • Skim off and discard any foam that rises to the surface, then reduce heat to maintain a gentle simmer.
  • Season with salt, black pepper, and turmeric. Add the sliced onions and minced garlic, cover, and simmer for 2 hours 30 minutes.

Add Vegetables and Barley

  • Add the chopped carrot, chopped celery, cubed potatoes, and rinsed pearl barley. Stir well.
  • Simmer for 1 hour, stirring occasionally. Add more water as needed to keep the soup from getting too thick or sticking.

Finish the Soup

  • Stir in the sliced mushrooms and simmer for 30 minutes, until the mushrooms are tender and the barley is cooked through.
  • Taste and adjust salt and pepper. If using, stir in lemon juice just before serving.
  • Serve hot. Add a splash of water while reheating leftovers if the soup thickens.

Notes

  • Use a gentle simmer (not a rapid boil) for tender beef and a clearer broth.
  • Rinse the pearl barley to remove excess surface starch and help keep the soup from turning gummy.
  • Barley absorbs liquid as it sits, so add a little water when reheating leftovers to loosen the consistency.
  • Add mushrooms near the end so they stay meaty and don’t shrink away into the broth.
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