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

Everyday Food, October 2010


Read the full recipe after the video.

Recipe Summary

10 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (15)

145 Ratings
  • 5 star values: 34
  • 4 star values: 51
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 9
Rating: Unrated
great recipie
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
Good flavor, but the meat turns out like shoe leather.
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
This is delish but has anyone else had the problem of the meat getting a little dry?
Rating: Unrated
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!
Rating: Unrated
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!!!
Rating: Unrated
Where's the recipe for the salad that's supposed to accompany this soup?
Rating: Unrated
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!