Mushroom Beef Barley Soup

By molpel

Ingredients

• 1 small bunch Fresh Dill
• 1/2 tsp Salt
• 3 Tbl Olive Oil
• 1 1/4 C hulled Barley
• 3 qt Beef Stock
• 1/2 lb Button Mushrooms, quartered
• 2 Parnips, peeled and chopped into 1/2" dice
• 1 lb boneless Beef Chuck, cut into 1/2" pieces
• 1/8 tsp Ground Pepper
• 1 medium Onion, peeled & chopped into 1/2" dice
• 1 12oz bottle Dark Beer
• 3 Carrots, peeled & chopped into 3/4" dice
• 1 tbl Fresh Thyme, roughly chopped

Details

Servings 8

Preparation

Step 1

Tie all but seven sprigs dill into a bundle, roughly chop remaining sprigs; set both aside.

Sprinkle beef with salt and pepper. Heat 1 1/2 Tbl Olive Oil in a large stockpot over medium-high heat. Add beef and cook until browned on all sides, about 4 minutes. Remove beef and liquid, set aside.

Add remaining 1 1/2 Tbl Oilive Oil to stock pot adn place over medium-high heat. Add onions, barley, 1/2 tsp Salt, 1/8 tsp Pepper and cook until onions are soft and barley is aromatic, 7-8 minutes. Add beer, stirring to dissolve any brown bits stuck to bottom of pot; cook until liquid is reduced by 1/2; around 9 minutes.

Add stock, reserved beef and dill bundle; partially cover; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.

Add carrots, mushrooms and thyme, simmer for 35 minutes. Add the parsnips and simmer 25-30 minutes. Stir in the reserved chopped dill and adjust the seasoning to taste with salt and pepper if necessary.

Remove dill bundle and serve.