Real Recipes From Real Home Cooks ®

beef, mushroom and barley soup

★★★★★ 1
a recipe by
Aurora Bisig
Fort Worth, TX

Warms you up on a winter day!!

★★★★★ 1
serves 8-10
prep time 1 Hr
cook time 1 Hr 30 Min

Ingredients For beef, mushroom and barley soup

  • 1 1/2 oz
    dried mushrooms
  • 3 c
    boiling-hot water plus 8 cups cold water
  • 1 lb
    cross-cut beef short ribs or flanken
  • 2 1/2 tsp
  • 1/2 tsp
    black pepper
  • 2 c
    onions chopped
  • 2 md
    carrots, cut into 1/4-inch dice
  • 2 md
    celery ribs, cut into 1/4-inch dice
  • 1/2 lb
    fresh cremini mushrooms, trimmed and quartered
  • 2 Tbsp
    vegetable oil
  • 1/2 c
    pearl barley
  • 1/4 c
    fresh dill

How To Make beef, mushroom and barley soup

  • 1
    Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
  • 2
    Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
  • 3
    While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
  • 4
    Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste.

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