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Shitake, Beef, and Barley Soup


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Rate this recipe 4.4/5 (7 Votes)


  • 1 pound flankin
  • salt
  • black pepper
  • 3 teaspoons olive oil, divided
  • 8 ounces fresh shitake mushrooms, stems removed and sliced
  • 1 1/2 cups chopped leeks
  • 1 1/2 cups peeled, chopped parsnips
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 7 cups hot water
  • 1 (14 1/2 ounce) can diced tomatoes in juice
  • 1/2 cup pearl barley, uncooked
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper


Adapted from


Step 1

1. Season beef with salt and pepper. Heat 1 tsp. olive oil in a medium non-stick skillet over medium high heat. Add beef, cook 4 minutes per side. Transfer to a slow cooker.
2. Add remaining 2 tsp. olive oil to same skillet. Add mushrooms,leeks,parsnips,celery and garlic;saute 5 minutes. Transfer mixture to a slow cooker. Stir in hot water,tomatoes with juice,barley, salt, and pepper. Cover; cook on high for about 4.5 hours.
3. Remove meat from slow cooker and shred, return to soup. Season with salt and pepper before serving.


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