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Home » Soups and Side Dishes

Barley Soup with Mushrooms

by Beth Lee · Published: Mar 13, 2020 · Modified: Mar 1, 2024

273 shares
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Barley soup with mushrooms and beef in a purple bowl with a copper spoon and a green napkin.
Pinterest image with a bowl of soup in a purple bowl and a copper spoon both on a green napkin.
Mushroom barley soup in purple bowl on an herby napkin with a copper spoon.
Pinterest image with a bowl of soup in a purple bowl and a copper spoon both on a green napkin.

Barley soup with mushrooms is the quintessential bowl of satisfying comfort food. Add in some flanken ribs and you've got a beef barley soup recipe that brings me right back to my bubbe's tiny kitchen in Brooklyn!

If you are looking for another great soup recipe you can try my matzo ball soup.

For ease of browsing, here are all of my soups and side dishes in one place.

Barley soup with mushrooms and beef in a purple bowl with a copper spoon and a green napkin.

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Table of contents

  • Why you'll love this recipe
  • Ingredients you'll need
  • Let's make this barley soup step-by-step!
  • Expert Tips
  • Recipe FAQs
  • What to serve with mushroom barley soup

Why you'll love this recipe

  • Barley soup with mushrooms is loaded with flavor even though it relies on simple pantry staples and grocery items that you probably have in the house. The first time I made this soup, I was low on dinner supplies. So I went back to the basics - looking for soup stock, grains, and the triumvirate of carrots, celery, and onions. I grabbed some barley out of my rice and grains drawer and saw a recipe on the package that provided inspiration.
  • This mushroom barley soup recipe is so flexible. For example, use fresh and dried mushrooms but either one on its own still delivers a delicious result. I've even made this without the mushrooms at all and it was still yummy.
  • Based on what soup stock you use, this soup can be vegan. On the other hand, add in the beef flanken ribs for another layer of flavor and you'll have a meaty, hearty flavor buster of a soup. Again - I've done both with equal success.
  • If you observe Jewish holidays, this soup is great for Tu B'shevat! Barley is one of the seven species (foods) that are symbolic of the holiday.
Uncooked barley and sprigs of thyme on marble table.

Ingredients you'll need

No fresh herbs? Use dried. This soup comes alive using what you have on hand.

Ingredient shot for mushroom barley soup showing the optional flanken rib addition as well.
  • Barley: Grab a bag the next time you go to the store. I keep various grains around so when the soup bug hits me, I'm ready to go!
  • Fresh mushrooms: Cremini are my first choice but standard white mushrooms work too.
  • Dried porcini mushrooms: These are optional but add so much flavor! A bag of dried porcini mushrooms will last in your pantry for a long time. You don't need a lot to create big flavor. Use the soaking liquid (poured through a fine mesh sieve or cheesecloth to remove dirt) in your soup for an extra umami bomb of savory yumminess.
  • Beef broth: Or use chicken stock or vegetable stock or even mushroom stock!
  • Dry sherry: The sherry matches so beautifully with the mushrooms but if you don't have any dry sherry, try some dry white wine.
  • Optional flanken ribs: My original version of this soup was meat free and I stand by that option. But my grandma used to make flanken rib soup for me. I love the flavor memory of the ribs with this mushroom barley soup. So if you are a meat eater, consider adding some. Flanken ribs are cut the way Korean short ribs are -- across the bone. You can also buy a couple of regular short ribs -- cut in between the bone.

Let's make this barley soup step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

1. If using the flanken ribs, start by searing them in the soup pot on each side, then remove to a plate, leaving the fat in the pot.

Flanken ribs for beef barley soup searing in the soup pot.
Seared flanken ribs on a white plate resting.

2. Saute the carrots, celery and onion in the olive oil on medium heat until the onion is soft and translucent and just starting to take on color – about 5 minutes.

Celery, carrots and onion sauteing in the stock pot.

3. Add salt and pepper and deglaze the pan with the sherry or white wine (in non-technical terms - deglazing means to pour the liquid in the hot pan, listen to the sizzle, and mix it around to release any yummy flavors sticking to the bottom of the pan). If using the flanken ribs, add them back into the soup pot.

Flanken ribs on top of sauteed mirepoix in stock pot.

4. Drain the porcini, saving the liquid. Dice the porcini, add them and fresh mushrooms to pot plus the garlic and sauté until the fresh mushrooms give off their liquid and start to show some color – another 3 - 5 minutes.

Porcini mushrooms soaking in hot water.
Fresh and dried mushrooms added to mushroom barley soup in soup pot.

5. Add stock, mushroom soaking liquid and barley. Stir and bring up to a boil. Reduce the temperature to low and let it simmer covered until the barley is cooked and the carrots and celery are soft.

Stock added to the barley soup with mushrooms in the soup pot.
Barley added to the mushroom barley soup in the stock pot.

6. Lift the lid frequently to give it a stir and make sure it is not boiling. Keep it at low boil - almost simmering. As you taste for seasoning, squeeze in the meyer lemon juice for some brightness and tang.

Side view of the soup pot on the stove with lid partially on while it cooks.

7. If you are adding in any pre-cooked meat, do so at the end just to warm it up. Or check the flanken that's cooking in the soup and see if it is tender. If so, remove and take the meat off the bones, chop it up and return it to the soup. Or if refrigerating, you can just add the meat into the containers you are storing the soup in.

Beef mushroom barley soup in containers with meat added and ready to refrigerate.

8. To serve the barley soup, ladle into bowls. If you have any fresh herbs around - thyme or parsley or chives - sprinkle on top, or add a splash of olive oil and/or another squeeze of lemon.

Mushroom barley soup in purple bowl on an herby napkin with a copper spoon.
Landscape crop of mushroom barley soup in a purple bowl with a copper spoon.

Tools to Use!

  • 8 Qt Soup Pot
  • Soup Ladle
  • Cheese Cloth
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Expert Tips

  1. My first pot of this soup was thick, creamy and risotto-like, aptly described by my daughter. If this happens to you, either embrace it as we did or add more stock! The barley definitely drinks up the liquid as it cooks, which is how I ended up with the velvety risotto-like texture. 
  2. Taste frequently for flavor when making this soup (or any soup). The recipe below is just a starting point - taste often and let your senses guide your additions. Have no fear - too much salt or spice - add water or stock. Too brothy? Let it reduce down a bit. Soup is a very forgiving dish to prepare.
  3. Dried porcini mushrooms will throw off some dirt in their soaking liquid but that liquid is full of flavor. So strain those mushrooms and then strain the strained liquid through cheesecloth or a very fine mesh strainer. It's worth it for the flavor that soaking liquid has!
  4. Other add-ins: leftover chicken, other cuts of beef, even sausage or pancetta sauteed and added in would be nice. Also - other vegetables such as parsnip or zucchini - almost anything you want to use from your vegetable bin could become an ingredient in this soup.
Barley risotto soup in gray bowl with lemon wedge and metal spoon.

Recipe FAQs

What type of stock is best for this mushroom barley soup?

When I developed this recipe, I used mushroom stock, which worked well since mushrooms and barley are a natural combination. However, this soup is just as good with chicken stock, vegetable stock or beef stock.

Do I need to make this soup with beef? I'm feeding vegetarians.

This soup is absolutely delicious with the mushroom flavor and the other savory elements without the beef.

But my lingering childhood memory of beef barley soup with little chunks of meat scattered throughout after falling off the bone of flanken ribs fills my head frequently, especially on a cold winter day. So if that makes your mouth water, go for it. Barley and beef is a comfort food combination at its finest.

I promise, though, that this soup delivers in all forms - from vegan to vegetarian to meat added.

Can I freeze this soup?

Absolutely. Store in airtight containers for up to 3 months. Label your containers so you don't forget how long they've been in the freezer. And if you use glass containers, leave at least a ¼ inch of headspace at the top for expansion so the glass doesn't break. (I learned this the hard way!)

What to serve with mushroom barley soup

Simple Mediterranean Chopped Salad

This simple summer chopped salad will brighten your table and your taste buds, using the best of summer farmers' market produce in an easy, fast, and healthy dish.

Arugula and Pear Salad with Toasted Walnuts

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Roasted Asparagus Salad

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Mini Irish Soda Bread Biscuits

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Barley soup with mushrooms and beef in a purple bowl with a copper spoon and a green napkin.

Barley Soup with Mushrooms

Beth Lee
Barley soup with mushrooms is the quintessential bowl of satisfying comfort food. Add in some flanken ribs and you've got a beef barley soup recipe that brings me right back to my bubbe's tiny kitchen in Brooklyn!
5 from 3 votes
Print Recipe Pin Recipe
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 264 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 carrots diced or sliced
  • 1-2 celery stalks diced or sliced
  • 1 medium onion chopped
  • ½ - 1 teaspoon dried thyme you can also use fresh thyme or dried basil, or even add some hot chili peppers
  • 1 bay leaf
  • ¼ teaspoon white pepper
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon black pepper or to taste
  • ⅓ cup dry sherry or white wine to deglaze the pot
  • 1-2 garlic cloves minced (use ¼ - ½ teaspoon of garlic powder if you don't have fresh)
  • ½ cup dried porcini mushrooms optional, if using soak in hot water for 15 minutes to soften and let any dirt fall to the bottom of the bowl **
  • ½ pound cremini or white button mushrooms sliced
  • 4 cups beef stock or use chicken, mushroom, or vegetable stock. Only have one can of stock? use water as the rest of your liquid and just taste your soup to see if it needs a little extra seasoning.
  • 1 cup pearled barley should be available at any grocery store, bulk bins, or specialty food store
  • ½ lemon juiced
  • 1 pound flanken ribs optional
Get Recipe Ingredients

Instructions
 

  • If using the optional flanken ribs, sear on medium high heat in the soup pot then remove to a plate, leaving the rendered fat in the pot.
    Flanken ribs for beef barley soup searing in the soup pot.
  • Saute the carrots, celery and onion in the olive oil (or rendered fat) on medium heat until the onion is soft and translucent and just starting to take on some color – about 5 minutes.
    Celery, carrots and onion sauteing in the stock pot.
  • At this stage, I like to add in my dry herbs and spices (thyme and bay leaf) and some salt and both peppers to start layering flavors and release some of their fragrance in the hot pan. Mix them around a bit and then deglaze the pan with the white wine (in non-technical terms - pour the wine in the hot pan, listen to the sizzle, and mix it around to release any yummy flavors sticking to the bottom of the pan). Also add back in your flanken ribs at this point if using.
    Flanken ribs on top of sauteed mirepoix in stock pot.
  • Drain the porcini, saving the liquid (see note about draining the liquid). Rough chop the porcini and then add porcini and fresh mushrooms to pot and the garlic and sauté until the fresh mushrooms give off their liquid and start to show some color – another 3 - 5 minutes or so.
    Fresh and dried mushrooms added to mushroom barley soup in soup pot.
  • Now add the stock, mushroom soaking liquid and barley. Stir again and bring the whole thing up to a boil. Then reduce the temperature to low and let it simmer covered until the barley is cooked and the carrots and celery are soft.
    Barley added to the mushroom barley soup in the stock pot.
  • Lift the lid frequently to give it a stir and check to be sure it is not boiling. You'll want it to cook at a low boil - almost simmering.
    As you taste for seasoning, squeeze in the meyer lemon juice as needed.
    Side view of the soup pot on the stove with lid partially on while it cooks.
  • If you are adding in any pre-cooked meat, do so near the end just to warm it up. If you are using the flanken ribs check them for tenderness. If for some reason they aren't soft enough yet to remove the meat and add back in to the soup, wrap them in some foil with a little soup and throw them into the toaster oven or regular oven to cook a bit more. If you use thin cut flanken, this shouldn't be necessary. But if you've used a thick short rib cut, they may need a little more time to become fully tender.
    Seared flanken ribs on a white plate resting.
  • To serve the soup, ladle into bowls and if you have any fresh herbs around - basil or parley or chives, sprinkle some on top, or a splash of olive oil and/or a squeeze of lemon would be nice as well. Or serve it just as is - if you've been tasting it as it cooks and adjusting the seasoning, it will be perfect as is.
    Mushroom barley soup in purple bowl on an herby napkin with a copper spoon.

Notes

  1. My first pot of this soup was thick, creamy and risotto-like, aptly described by my daughter. If this happens to you, either embrace it as we did or add more stock! The barley definitely drinks up the liquid as it cooks, which is how I ended up with the velvety risotto-like texture. 
  2. Taste frequently when making this soup (or any soup). The recipe below is just a starting point - taste often and let your senses guide your additions. Have no fear - too much salt or spice - add water or stock. Too brothy? Let it reduce down a bit. Soup is a very forgiving dish to prepare.
  3. Dried porcini mushrooms will throw off a bit of dirt in their soaking liquid but that liquid is full of flavor. So strain those mushrooms and then strain the strained liquid through cheesecloth or a very fine mesh strainer. It's worth it for the flavor that soaking liquid has!
  4. Other add-ins: leftover chicken, other cuts of beef, even sausage or pancetta sauteed and added in would be nice. Also - other vegetables such as parsnip or zucchini - almost anything you want to use from your vegetable bin could become an ingredient in this soup.

Nutrition

Calories: 264kcalCarbohydrates: 40gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 643mgPotassium: 556mgFiber: 7gSugar: 6gVitamin A: 3447IUVitamin C: 9mgCalcium: 38mgIron: 2mg
Keyword barley, mushroom barley soup
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Reader Interactions

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    5 from 3 votes (3 ratings without comment)

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  1. Jenni

    March 02, 2024 at 8:24 am

    5 stars
    Hearty and deeply flavorful, with or without the meat. Wonderful recipe!

    Reply
    • Beth Lee

      March 02, 2024 at 8:41 am

      So glad you love it. Thanks for stopping by to share your experience!

      Reply
  2. Laura

    March 01, 2024 at 7:43 pm

    5 stars
    This is such a delicious and hearty soup! I absolutely LOVE that it is filled with mushrooms and that delicious rib meat! YUM and thank you!

    Reply
    • Beth Lee

      March 02, 2024 at 8:41 am

      I am so glad you love it as much as we do. Perfect for this weather too!

      Reply
  3. Sandi

    March 01, 2024 at 10:18 am

    5 stars
    The flavors look incredible! I am thinking about swapping sorghum grains for the barley so it is gluten free. What do you think?

    Reply
    • Beth Lee

      March 01, 2024 at 3:15 pm

      I think that sounds like a great sub in. The only thing to watch is how long the sorghum takes to cook vs the barley. I think they might be comparable!

      Reply
  4. Ann

    March 19, 2020 at 10:20 am

    5 stars
    My husband loves barley soups. Definitely giving this one a try.

    Reply
    • Beth Lee

      March 19, 2020 at 10:27 am

      This is the right time to grab those grains and pantry staples and make a big pot!

      Reply
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Barley soup with mushrooms and beef in a purple bowl with a copper spoon and a green napkin.
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Mushroom barley soup in purple bowl on an herby napkin with a copper spoon.
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I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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