Beef and Mushroom Barley Soup

Everyday Maven
Beef and Mushroom Barley Soup
Beef and Mushroom Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ounce dried wild mushrooms

  • 2

    stalks celery

  • 3

    carrots, peeled, cut into 1/2" half moons

  • 1

    large yellow onion

  • 4

    ounces shitake mushrooms, sliced

  • 12

    ounces mushrooms - white or cremini - sliced into 1/2" pieces

  • 2

    teaspoons olive oil

  • 1.5

    pounds lean stew meat cut into small cubes

  • 1

    cup pearl barley

  • 5 - 7

    black peppercorns

  • 1

    bay leaf

  • 2 - 4

    sprigs fresh thyme

  • 1

    tablespoon + 3 teaspoons kosher salt

  • freshly ground black pepper

  • 10

    cups water

Directions

Gather ingredients rinse dried mushrooms and cover with boiling water. Allow to soak while you complete the remaining prep work remove stems from Shitake mushrooms and clean caps - slice into 1/2" pieces trim stems of crimini and white mushrooms and clean caps - slice into 1/2" pieces slice celery into 1" pieces clean carrots - slice into 1/2" half moons cut top off onion, leaving root end intact. Peel and leave whole. rinse barley combine peppercorns, bay leaf and sprigs of thyme in spice bag cut meat chunks into 1" cubes drain soaking mushrooms, reserving the liquid. Coarsely chop mushrooms Cook - heat large soup pot, add oil, when hot toss in meat cubes, salt, ground pepper add 2 teaspoons kosher salt, ground pepper, spice sachet, barley, carrots, celery, onion, mushrooms, and mushroom soaking liquid. Cover with water, bring to boil Cover, bring to light rolling simmer and cook for 90 minutes, stirring occasionally at 90 minutes, remove lid, adjust salt and pepper cook an additional 90 minutes uncovered, stirring occasionally discard onion and spice sachet

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