---
title: "Beef, Barley & Mushroom Soup"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-barley-and-mushroom-soup-6329e72d75096f44260bdb69
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Wheat
tags:
  - Calorie Smart
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Some found it delicious and hearty, while others thought it needed more seasoning. Try adding garlic powder, red pepper, or a splash of fish sauce for depth."
  - theme: Ease of prep
    text: "Quick and easy to make, perfect for a cold night. Consider cooking the barley directly in the soup to simplify preparation."
nutrition:
  calories: 480
  protein: 30
  fat: 28
  saturated fat: 10
  carbohydrates: 25
  sugar: 12
  fiber: 3
  cholesterol: 95
  sodium: 1180
  trans fat: 1.5
  potassium: 790
  calcium: 50
  iron: 4
image: "https://images.recipes.furrysalamander.com/Soup%20Recipes/beef-barley-mushroom-soup.avif"
---
In a #small pot{}, bring 1½ cups @water{} (2½ cups for 4 servings), half the @barley{¾%cup}(all for 4), half the @fry seasoning{2%tablespoon}(you'll use the rest later), and a big pinch of @salt{1%teaspoon} to a boil. Once boiling, reduce to a low simmer; cover and cook until tender and most of the water has absorbed ~{25-30%minutes}. Drain if necessary; keep covered off heat until ready to serve.

While barley cooks, wash and dry produce. Halve, peel, and finely dice @onion{2%unit}. Trim, peel, and halve @carrots{12%ounce} lengthwise; thinly slice crosswise. Trim and thinly slice @button mushrooms{8%ounce}(skip if your mushrooms are pre-sliced!).

Heat a large drizzle of @olive oil{2%teaspoon} in a #large pot{} over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and @black pepper{1%teaspoon}. Cook, stirring occasionally, until browned and tender ~{4-7%minutes}.

Increase heat under pot to medium high. Add @ground beef{20%ounce}*, remaining fry seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned ~{3-4%minutes}. Add @tomato paste{2%unit} and cook, stirring often, until fragrant and darkened in color ~{30-60%seconds}.

Stir 3 cups water (6 cups for 4 servings), @beef stock concentrate{4%unit}, and @mushroom stock concentrate{2%unit} into pot. Bring to a boil; cook, stirring occasionally, until soup has slightly reduced and beef is cooked through ~{2-4%minutes}. Skim off any fat from the surface if necessary. Keep soup covered off heat.

Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. Divide between #bowls{} and serve. Ground Beef is fully cooked when internal temperature reaches 160 degrees.