What could be homier than Mushroom, Beef, and Barley Soup? Its colonial American provenance makes it a great choice for a Thanksgiving first course. Its beef-and-vegetable vibe makes it perfect everyday cooking for cold-weather months. Make it in, keep it warm in, and serve it buffet style from an Instant Pot.
Mushroom, Beef, and Barley Soup
Course: DinnerCuisine: American9
1.5-cup servingsIngredients
1 lb. chuck roast, cut into bite-sized cubes
3 tsp salt, divided, plus more for seasoning
1 tsp freshly ground black pepper, plus more for seasoning
1 Tbs olive oil
~6¾ cups water, divided
1 cup pearled barley
1 bay leaf
1/4 cup vermouth
1 oz. dried porcini mushrooms
5 tsp beef reduction paste
3 medium carrots, peeled and sliced into thick rounds (1 cup)
1/2 white onion, peeled and finely diced (1 cup)
2 parsnips, cut into thick rounds; largest rounds quartered and med-size ones halved (1 cup)
1 lb. fresh mushrooms, washed and thickly sliced
1 tsp dried thyme
1/2 cup minced fresh parsley
Directions
- Dry the beef with paper towels and season it with 1 tsp salt and 1 tsp pepper. Set the Instant Pot to SAUTÉ, 30 minutes. Once you get the “hot” indication, add oil to the pot. Add the beef in batches if necessary so that no pieces are touching one another. Brown the beef: 3 minutes, stir, then 2 minutes more. Remove to a plate. Add 1/2 cup of water to the pot and thoroughly deglaze. CANCEL the sauté.
- Triple-rinse the barley to prevent sticking. Add barley, 2 cups water, 1 tsp salt, and bay leaf to the contents of the Instant Pot. Stir, and seal the lid. Set the Instant Pot to PRESSURE COOK, more (20 minutes), high (pressure); natural release for 15 minutes. Transfer the contents of the pot to a medium mixing bowl. (There may be excess liquid, but the barley will soak it up as it rests.)
- Meanwhile, pour vermouth and 1/4 cup water over the dried mushrooms. Add more water if needed to cover the mushrooms. Microwave until the water reaches boil. Soak for 10 minutes. Strain the mushrooms, reserving the liquid. Slice the rehydrated mushrooms into bite-sized pieces.
- Add the beef, any juices that may have seeped from it, and the beef paste to the pot. Place the reserved mushroom soaking liquid into a measuring cup, and then top it off with water to bring to total amount of liquid to 4 cups. Stir it into the pot. Set the Instant Pot to MEAT/STEW, high (pressure), less (10 minutes); quick release. Add the carrots, onion, parsnips, the rehydrated and fresh mushrooms, and thyme. Set the Instant Pot to MEAT/STEW, high (pressure), more (35 minutes); quick release.
- Set the Instant Pot to SAUTÉ, and accept its default settings. Stir in the barley; heat through. Taste and season with salt (perhaps 1 tsp) and pepper. CANCEL the sauté. Stir in half the parsley, then top individual servings with the remaining parsley.
Notes
- For the porcini, substitute boletus, oyster, shiitake, lobster, morel, or a blend any/all of them.
- I developed this recipe for a six-quart Instant Pot. If using a different size or type of pot, you may need to make modifications.
This a deliciously rustic soup, but because its base is a rich, flavorful, but un-thickened broth, it feels cozy rather than heavy. Serve it with bread and butter, and if the bread is cheesy, all the better.
Social Learning: tips and tricks
Don’t skip the parsley; it gives it a freshness that is just perfect.
One pound of chuck roast might be hard to come by; most roasts weigh twice that. And that’s pretty convenient, because you could easily double the amount without going overboard. Be careful not to exceed the maximum capacity of your pot. (I don’t think doubling the beef will put you over the top, but you do have to keep the possibility in mind.)
Or, you could keep the recipe as-is and make a tiny pot roast a day or so after you make this soup; that’s what I did.
Freezes beautifully. Let it thaw overnight in the fridge, then microwave individual portions. Nearly indistinguishabe from fresh. The main difference is the carrots, which after having been frozen will turn quite soft (too soft, imho).
Mushroom, Beef, and Barley Soup
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: Cook Smarts, The Incredible Bulks, and “Mushroom-Barley Soup,” in How to Cook Everything, by Mark Bittman. (New York: Macmillan, 1998), 57. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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Delicious! Some time try hulled barley, if you can find it. It’s healthier cause the germ is in tact, and it’s much chewier and satisfying than pearled. At least to me!!!
I would love to try that. Thanks for mentioning it.
Just when I thought we were headed toward cooler/soup weather things changed and I am back in flip flops. Bookmarking this delicious sounding recipe for another week!
I know what you mean! I’m back to going to work without a jacket!
The soup looks so flavourful and warming. What’s beef reduction paste?
It’s like bouillon, but instead of being dry or a cube, it’s a very, very thick paste that you buy in a jar or in a tube. You can substitute one bouillon cube for 1 tsp of reduction. The reduction is much tastier and has more body than a cube of bouillon.
My mother always made this soup for my father. This version sounds fabulous and I particularly like the porcini mushrooms! Total comfort food.
Thanks, Abbe!
Bonjour .
Un très jolie plat une soupe bien appétissante .
Je te souhaite une bonne journée et une bonne semaine .
Bises
Thank you, Jacques!
Barley is such a great addition to hearty winter soups! I make a mushroom barley soup ( vegan) that is thick and creamy and everyone loves it. I’m sure meat eaters would prefer yours. It looks really good Jeff!!
I think a mushroom-only version sounds great!
This looks delicious!!
Thank you, Lori!
Barley in soups and stews is literally one of my favorites. This comfort food recipe has so many textures and flavors going for it. I definitely want to try it.
I couldn’t agree with you more.
Oh how delicious is this! I love soup with barley – they are so cozy and homey (absolutely agree with you.) But I always make chicken soup with it, and I should try beef one next time.
Yum! Chicken and barley sounds good!
This soup looks delicious, and we’ve certainly moved into soup season with the temperature drop and the snow flurries.
Ugh! Snow flurries!
I love adding Barley to soups, and I must look for the reduction paste. I generally use beef bones when I make beef soup, but I love your idea of using a chuck roast, I can easily buy one of those. We’re in the throes of Summer here, but when the wet weather starts I’ll be making your soup Jeff. Looks lovely
I wish it were summer where I live! But we’re having such a beautiful fall, I shouldn’t complain. Anyway, beef bones! That sounds amazing!
This sounds absolutely wonderful, Jeff. And, while the name reminds me of my mother’s soup, the ingredients and method are completely different. I can’t wait to try it this winter. Mark was just talking about wanting a beef barley soup, and here you are…
Funny how things work like that!
Jeff, you are absolutely right about this beef and barley soup. There is something soul satisfying about this soup.
Happy Thanksgiving!
Velva
Thank you, Velva!
barley brings back all the childhood memories for me. Mum used to make a beef and barley soup every sunday night. I still like to make a hearty soup but with chicken rather than beef. So heartwarming.
Mmm, I’ve never had it with chicken!
How delicious! I’ve often made beef and barley soup, but never with mushrooms! What a great addition!
Oh, well you can thank Mark Bittman for that!
Ottima zuppa, molto invitante e perfetta per queste giornate fredde!
Thank you! Couldn’t agree more!
My dad’s favorite soup of all time. I love it too. So comforting and hearty, and needless to say, ideal for winter. 🙂 ~Valentina
You know, if I saw this soup on a menu, I don’t know that I’d order it, but having made it from scratch … man, I’d make it again in a heartbeat.
This dish just screams fall and comfort. The hearty ingredients are a fan favourite for sure. I’ll take a crusty slice of sourdough with my bowl, thank you very much.
Yes, perfect! Thanks!
I like such a soup. In Poland is very popular, when it comes to barley soup. You way to prepare this soup is also very fantastic. Your recipes for different meals are very creative and very interesting. I see that you have a lot of cooking skills and I appreciate you for it. If we say about barley soup I wanted to say that I’ve done once Cream of Barley – this is mixed soup and served in part of the restaurant in the ship RMS Titanic. Just to the soup is added double cream and whiskey. I made this soup without whiskey because I like not alcohol, although original recipe for this soup is with this ingredient and in this way was prepared in RMS Titanic. I have this recipe for this soup Cream of Barley on my blog. Also I wrote post on my blog about menu of dishes how was in various classes part of the restaurant RMS Titanic.
Thx so much for sharing with us this recipe. 👍🙂
Kind regards and have a wonderful and positive day 🤗😘❤
Patrick
What a great idea, the whiskey. And if it was served on the Titanic, that’s even cooler. I’ll definitely check that out!
Wow amazing recipe i love this recipe must try ……
Thanks, Peggy!
I could live on this soup. It’s delicious comfort food perfect this time of year!
I could, too!