How to make it

  • In a large pot over medium heat, combine the oil, onions, celery, carrots, mushrooms and garlic. Sautee for 5 minutes, or until tender.
  • Add the beef stock, barley, bay leaf, beef and wine if using and thyme and simmer until barley is softened but not mushy.
  • About 1 1/2 hours.
  • Salt and pepper to taste.

Reviews & Comments 2

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  • Cosmicmother 1 year ago
    Review in IMI II: Beef And Barley Soup
    Nov. 2018
    Was this review helpful? Yes Flag
  • Good4U 3 years ago
    Review in IMI 11
    Beef And Barley Soup
    Was this review helpful? Yes Flag
    " It was excellent "
    eastcoaster ate it and said...
    I had leftover roast beef so i made this soup, i made the whole recipe so i could freeze some. I cooked the barley in a separate pot and added it to the bowl then poured the soup over. I find left in the soup it swells.I did not have red wine so i left that out. This soup is excellent, very nice flavor and the aroma as it is cooking is wonderful.We love soup and this is a keeper.
    Thank you Brenda for the recipe
    Soup challenge, Nov. 4/2016
    Was this review helpful? Yes Flag

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