No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Roasted Beef, Mushroom, and Barley Soup

Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Roasted Beef, Mushroom, and Barley Soup

Source: Everyday Food, October 2010


  • 1 pound sirloin steak, cut into 1/2-inch pieces
  • 1 pound cremini or button mushrooms, stems trimmed and caps halved
  • 2 shallots, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/2 cup quick-cooking barley
  • Chopped fresh parsley (optional)


  1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

Cook's Note

Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnish just before serving.

Reviews (14)

  • Queenofthegrid 30 Jan, 2015

    I love this but would change two things. First, use beef broth. Why would you want beef soup to taste like chicken? Second, only roast the meat and mushrooms for 20 minutes. Any longer will just dry it out. Also, make sure to pour all the roasting pan juices into the pot and then deglaze the pan with some hot broth and pour that in the pot as well. I also agree with others that more olive oil is needed.

  • inesdecree 18 Jun, 2014

    I agree that this soup/stew had a hearty flavor with surprisingly few ingredients, it was incredibly easy to make and was just so delicious. It created a truly satisfying meal that it will be added to our regular list I'm very happy to say. I loved it and I'm already dreaming of eating the left overs. For the readers who commented it was dry, I used liberal amounts of olive oil and had no problem. One just has to use more, the recipe is too stingy with it. Man, I loved this soup.

  • jpilcher920 5 Mar, 2013

    This soup is delicious. I've made it a number of times and it's so easy. I agree with one of the other reviewers, so few ingredients for so much flavor! Give it a try.

  • MMELittle 5 Mar, 2013

    Fabulous and easy! My family loved it, including my eight year old and my not-too-big-on-meat sixteen year old. I added half a bay leaf and 1/2 tsp. of dried thyme while simmering.
    This is now a family favorite!

  • sheila citychic 11 Oct, 2012

    This has an amazing amount of flavor for so few ingredients. We used pearled barley and loved it! It will be a great base for lots of variations, and is one of our new favourites, though in the future I'll be cutting the ingredients into smaller pieces to make it easier to eat.

  • pjbaltzer 28 Sep, 2012

    My husband doesn't like barley so I exchanged it with a package of Long grain rice & wild rice minus the seasoning mix and used beef tenderloin . it is fabulous.

  • Joit 22 Nov, 2011

    Good flavor, but the meat turns out like shoe leather.

  • ahernan3880 15 Oct, 2011

    Pretty great! I couldn't find quick cooking barley so I used regular, cooking it seperately and added more than the receipe asked was great! And so easy to prepare.

  • SandyFeet 2 Feb, 2011

    My family loved this soup! I doubled it for the four of us and the kids had enough for a bowl each for lunch today.

  • Benedetto 17 Jan, 2011

    This is delish but has anyone else had the problem of the meat getting a little dry?

  • sueandchuck 2 Nov, 2010

    With just 2 people, I had leftovers that I modified by adding corn one time and lentils another day: it is the most requested soup by my husband and so rich in flavor and easy to prepare. I am going to make it today and add some leftover roasted potatos from our Roast Chicken and vegetable Sunday dinner. YUM!

  • rnquilter 24 Oct, 2010

    Great soup 15 month old grand daughter loved it.......couldn't get enough of it.
    I substituted datalini pasta for the barley. Will make it over and was sooo easy!!!

  • freestuff19 20 Oct, 2010

    Where's the recipe for the salad that's supposed to accompany this soup?

  • shanbojack 19 Oct, 2010

    Fabulous! Doubled the recipe for our family Pie Making Day (for our lunch break) and it was a huge hit! Everyone wanted the recipe. So quick and easy. Perfect for any occasion. We will be making this again!

Related Topics