Mushroom, Beef, Barley & Lentil Soup

Mushroom, Beef, Barley & Lentil Soup


Serves 8-10 freezes well

  • 2 ½ lb/1kg beef short ribs

  • 1-2 beef marrow bones

  • 1 (14oz/ 400ml) can diced tomatoes with juice

  • ¾ cup brown lentils, picked over for stones, rinsed & drained

  • ½ cup pearl barley

  • 1 large yellow onion, diced small

  • 2 large carrots, peeled and finely chopped

  • 1 fennel bulb, finely chopped

  • 5 -6 sprigs fresh thyme

  • 1 bay leaf

  • 4 cups beef broth + 2 cups water or mushroom soaking liquid

  • ½ -1lb/225-450g mushrooms, sliced ( Cremini, Portobello & Porcini work well too)

  • 1 handful dried wild mushrooms, rehydrated in hot water for 10 minutes, drained & chopped add the liquid to the soup

  • 1 tbsp olive oil or butter

  • 1 tbsp fresh thyme leaves, chopped

  • Salt & freshly ground pepper to taste


  1. In a large soup pot or Dutch oven, combine the ribs, soup bones, tomatoes, lentils, barley, onion, carrots, fennel, thyme and bay leaf.

  2. Add the liquid (beef broth & mushroom soaking liquid or water). Heat at medium high and bring to a boil. Skim off any foam that rises to the surface. Lower heat to simmer and cover for 2 hours, stirring occasionally. Remove bay leaf & thyme or parsley sprigs.

  3. Heat oil or butter in a skillet over medium high heat. Add the sliced mushrooms and chopped thyme leaves and sauté until the mushrooms are golden. Add to the soup and continue to simmer for another hour or until the meat falls off the bones.

  4. Remove the bones, shred or dice the meat and return to the soup. Taste for seasoning

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