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Beef, Barley, and Mushroom Soup

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“In '300 Sensational Soups' by Carla Snyder & Meredith Deeds”
3hrs 40mins

Ingredients Nutrition


  1. Season beef with salt and pepper to taste.
  2. In a large pot, heat 1 tablespoon oil over med-high heat.
  3. Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
  4. Remove with a slotted spoon to a warm plate.
  5. Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
  6. Add bay leaves and thyme; saute for 1 minute.
  7. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
  8. Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
  9. In a skillet, heat the remaining oil over medium heat.
  10. Add carrots and celery; saute for 2 minutes.
  11. Add mushrooms and saute until lightly browned, about 5 minutes.
  12. Add barley and saute for 1 minute; set aside.
  13. Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
  14. Discard any fat and gristle.
  15. Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
  16. Decrease heat and simmer until barley is tender, about 40 minutes.
  17. Discard bay leaves; taste and adjust seasoning with salt and pepper.
  18. Ladle into heated bowls and garnish with parsley.

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