Beef, Barley and Portobello Mushroom Soup

A pink soup bowl filled with beef, barley and Portobello Mushroom soup along with some good crusty sour dough and French butter

5 from 3 reviews

This simple and easy soup is even better the next day, so be sure to make enough. I like to enjoy it with a serving of warmed cheese polenta.



1 tablespoon vegetable oil

1 3/4 pounds stew meat, cut into 1-inch pieces

1 onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

1/2 cup red wine

1 garlic clove, minced

2 sprigs thyme, leaves removed and chopped

8 cups beef or veal stock

3/4 cup pearled barley

1 pound portobello mushrooms, sliced

salt and pepper to taste


  1.  In a large sauce pan, warm oil on medium-high heat.
  2. Add the beef and cook for 5 minutes, or until evenly browned, remove with a slotted spoon and reserve.
  3. Add the onion, celery and carrots and cook for 5 minutes or until soft.
  4. Add the red wine, garlic and thyme and reduce by half.
  5. Add the seared beef, the stock and the barley and bring to a boil.
  6. Reduce to a simmer, cover and cook on low heat for 1 hour and 30 minutes.
  7. Add mushrooms and cook for 10 minutes or until the beef is very tender.
  8. Season with salt and pepper and serve in warmed bowls.

Keywords: Beef, Barley and Portobello Mushroom Soup, soups, Chef Derek Bissonnette, entrees