Skip to main content

Beef Barley Soup with Wild Mushrooms and Parsnips

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This hearty beef and barley soup is a nutrient-dense choice for those seeking a high-protein dinner that delivers on deep, earthy flavours. By combining fresh wild mushrooms with dried porcini, the broth develops a complex umami base that perfectly complements the tender beef shanks and nutty pearl barley. The addition of parsnips and carrots provides a subtle autumnal sweetness, making this a truly satisfying bowl of comfort food.

Ideal for batch cooking or a relaxed weekend lunch, this homemade soup is even better when prepared a day or two in advance, allowing the herbs and savoury notes to fully develop. It serves as a wholesome, balanced meal on its own, though a slice of crusty bread is always a welcome addition for soaking up the rich, vegetable-flecked broth.

In this article:

Continue reading below

Ingredients for Beef Barley Soup with Wild Mushrooms and Parsnips

  • 45ml olive oil

  • 675g assorted fresh wild mushrooms (such as crimini and oyster), sliced

  • 350g onions, chopped

  • 2 celery stalks, chopped

  • 4 large garlic cloves, chopped

  • 1.6kg centre-cut beef shank slices (about 3/4 to 1 inch thick)

  • 1925ml canned beef broth

  • 1675ml water

  • 575g red peppers, chopped

  • 450g parsnips, peeled, cut into 1/2-inch pieces

  • 230g carrots, peeled, cut into 1/2-inch pieces

  • 425ml pearl barley (about 250g )

  • 350ml canned crushed tomatoes with added puree

  • 2 3/110g packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped

  • 2 tablespoons dried marjoram

  • 1 tablespoon dried thyme

How to make Beef Barley Soup with Wild Mushrooms and Parsnips

Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.

Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.