Beef and Barley Soup

Name: Beef and Barley Soup
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups low-sodium beef stock; 1/2 cup pearl barley; 1 teaspoon kosher salt, plus more to taste; Freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 1 small yellow onion, chopped; 1/2 pound button mushrooms, finely chopped; 1 pound boneless beef sirloin, cut into small cubes; 3 cups water

Published November 9, 2026

Cooking Club Team · 2026-11-09 · 1 hr 55 min

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Hearty beef and barley soup with mushrooms and onion

This hearty beef and barley soup combines tender sirloin, chewy pearl barley, earthy mushrooms, and onion in a rich beef broth.

Most of the cooking time belongs to the barley, while the savory soup base comes together quickly in a second pot.

Prep: 15 min · Cook: 1 hr 40 min · Total: 1 hr 55 min

Cuisine: American · Course: Soup

THE RECIPE

Beef and Barley Soup Recipe Card

Prep15 min

Cook1 hr 40 min

Total1 hr 55 min

Servings4

Ingredients

4 cups low-sodium beef stock
1/2 cup pearl barley
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 small yellow onion, chopped
1/2 pound button mushrooms, finely chopped
1 pound boneless beef sirloin, cut into small cubes
3 cups water

Instructions

Bring the water to a boil in a saucepan. Stir in the salt and barley, reduce the heat to low, cover, and cook for about 1 1/2 hours, until just tender. Drain and set aside.
While the barley cooks, melt the butter in a large saucepan over medium heat. Add the onion and mushrooms and cook for about 5 minutes, until softened and their liquid has evaporated.
Add the beef stock and sirloin. Reduce the heat to low and simmer, uncovered, for about 10 minutes, until the beef is cooked through.
Stir in the cooked barley and simmer for 5 minutes. Season with salt and black pepper and serve hot.

Tips for the Best Beef Barley Soup

Cut the beef into evenly sized small pieces so it cooks quickly and stays tender.
Cook the mushrooms until their released moisture has evaporated for deeper flavor.
Keep the barley slightly firm before adding it to the soup because it cooks a little longer in the broth.
Use low-sodium stock and adjust the salt only at the end.

Substitutions and Variations

Use beef chuck instead of sirloin and simmer it longer until tender. Cremini mushrooms add a deeper flavor, while olive oil can replace the butter.

Storage and Reheating

Refrigerate for up to 4 days. Barley absorbs broth as it sits, so add extra stock or water while reheating. Freeze for up to 3 months.

Frequently Asked Questions

Can I use quick-cooking barley?

Yes. Follow the package timing and add it to the soup once tender.

Can I cook the barley directly in the soup?

Yes, but you will need additional stock and a longer simmer because barley absorbs substantial liquid.

Which beef cut works best?

Sirloin cooks quickly and stays tender. Chuck also works well when simmered until soft.

By Cooking Club Team

Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.

Featured image: AI-generated food photography.

Soup American Beef Barley