Beef & Barley Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Salt and freshly ground pepper
  • Pearl barley, ¼ cup (2 oz/60 g)
  • Unsalted butter, 2 tablespoons
  • Yellow onion, 1 small, chopped
  • Button mushrooms, ½ lb (250 g), finely chopped
  • Beef broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased
  • Boneless beef sirloin, ½ lb (250 g), cut into thin slices and then finely chopped


  • Cook the barley

    In a saucepan over medium-high heat, bring 3 cups (24 fl oz/750 ml) water to a boil. Add 1 teaspoon salt and the barley and return to a boil. Reduce the heat to low, cover, and cook just until tender, about 1½ hours. Drain and set aside.

  • Prepare the soup base

    Meanwhile, in a large saucepan over medium heat, melt the butter. Add the onion and mushrooms and cook, stirring frequently, until the onion is translucent and the mushrooms have released their juices, about 5 minutes. Add the broth and beef, reduce the heat to low, and simmer, uncovered, for about 10 minutes.

  • Finish the soup

    When the barley is ready, add it to the soup base and simmer over medium heat for 5 minutes to blend the flavors. Season to taste with salt and pepper. Ladle into bowls and serve.