Autumn Mushroom Beef Barley Soup

Yesterday I was looking for something warm, seasonal and yummy to eat.  Something that provides that sticking to the ribs kind of feeling, this lead me to make Mushroom, Beef Barley soup. This was my first time making this soup, I will do it again but add more salt next time.


1 large Portobello Mushroom

10 Cremini Mushrooms2 hand full of Oyster Mushrooms

1 Large White Onion

1 Large Carrot

2 Celery Stalks

4 Cloves of Garlic

12 Cherry Tomatos

1 cup Pearl Barley

1 Pound Organic Ground Beef

Beef Broth

1 Bay Leaf

2 Tablespoons of Butter

Salt & Pepper to Taste

Grated Gouda Cheese



  1. Finely chop, onions, celery and carrots and saute in 1 tsp oil with minced garlic
  2. in separate pan brown mushrooms in batches in the butter – DON”T CROUD THE MUSHROOMS! – set aside
  3. add beef to mirepoix and brown beef
  4. toss in Tomatos and brown until they burst open
  5. add beef stock and bring to boil
  6. toss in bay leaf
  7. add mushroom and bring them down to simmer and barley cook for 60min
  8. finish with grated gouda cheese

Hope you enjoy!

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