Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Beef Mushroom Soup with Barley in a soup bowl with oyster crackers on the side

Beef Mushroom Soup

5 from 1 reviews

A hearty, flavorful beef mushroom soup with barley.



  1. Drain the mushroom water through a sieve into a bowl and set aside. Chop the reconstituted mushrooms and set aside.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or soup pot. Add the pancetta and cook until lightly browned.
  3. Add the beef and brown on all sides (may add a bit more olive oil if needed).
  4. Add the onions, carrots, celery and fresh mushrooms and cook until tender, 5-10 minutes.
  5. Add the garlic, thyme, and tomato paste and cook until garlic is fragrant but not brown
  6. Add the broths and deglaze the pan by loosening up the brown bits on the bottom of the pan.
  7. Add the pancetta, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, Worcestershire sauce and fish sauce and bring to a boil, reduce the heat to a simmer, cover and cook until the beef is tender, about 2-3 hours.
  8. Add the quick barley about 10 minutes before you’re ready to serve.
  9. When the barley is cooked remove the bay leaves, taste and season with salt and pepper if needed.