Best Beef Mushroom And Barley Soup Recipes

KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
• Cook on Low until the soup thickens and the beef is tender, about 6 hours.
• Remove and discard the bay leaves to serve.

GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
• Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
• Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

ROASTED BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• 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.
• 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.
• 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.
• 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.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
• Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
• Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
• Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
• Add stock, water, bay leaf and barley, bring to a boil.
• Reduce heat and simmer gently , about 45 minutes, until barly is tender.
• Add beans and heat through.
• Remove bay leaf.

BEEF, BARLEY AND DRIED MUSHROOM SOUP

Steps:

• Soak mushrooms in hot water to cover set aside.
• In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
• Season beef cubes generously with salt and pepper then add to onion mixture to brown.
• Remove mushrooms and rough cut reserve the strained liquid.
• Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
• Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
• Bring to a boil and simmer for 30 minutes.
• Add barley and simmer an hour.
• Taste and season with salt and pepper if needed.

BEEF, BARLEY, AND MUSHROOM SOUP

Steps:

• Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock.
• Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer.
• Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.

BEEF AND MUSHROOM BARLEY SOUP

Steps:

• In a big soup pot, heat 2 teaspoons oil over med-high heat.
• Sprinkle the meat with the salt and pepper.
• Add meat to the pot and brown on all sides, about 5 minutes total.
• Transfer the meat to a paper towel-lined plate and set aside.
• Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
• Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
• Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
• Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
• Taste and season with salt and pepper.
• Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
• Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
• Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1°C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
• Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

BEEF, BARLEY, AND MUSHROOM SOUP

Steps:

• 1. Strain the dried mushrooms over a bowl, squeeze them dry, and reserve 1 cup of the soaking liquid. Cut the mushrooms into 1/4 inch dice and put in a small bowl. Strain the reserved mushroom liquid through a fine-mesh sieve over the mushrooms. Set aside. 2. In a large soup pot, heat the olive oil over medium-high heat. Add the leeks and saute until nicely softened, 5 to 7 minutes. Season the beef shanks with salt and pepper and add to the leek mixture. Brown them on each side for about 2 minutes. Add the barley, carrots, and fresh mushrooms and saute until coated, about 1 minute. Add the broth, reduce heat to low, cover, and simmer the soup for 1 to 1 /2 hours, or until the barley is tender but not mushy. 3. Remove the beef and let cool. Shred the meat and return it to the soup. Add the reserved dried-mushroom mixture to the soup. Add the soy sauce and parsley and simmer for 5 minutes, or until slightly thickened. Season with salt and pepper. Serve immediately. 4. May be prepared up to 3 days ahead, covered, and refrigerated. It may also be frozen. 5. The cook could use turkey thighs instead of beef shanks. 6. The cook could also add tomatoes to the soup.

MUSHROOM BEEF AND BARLEY SOUP

Steps:

• In large pot, melt butter over medium-high heat. Brown beef. Cover with 1 cup beef broth and 2 cups water. Simmer on low heat for one to two hours until meat easily pulls away from bones. Remove ribs and bones reserving the stock. Allow beef to cool for 20 to 30 minutes before pulling meat from bone. Return the pulled beef to the stock pot. In separate pan, saute mushrooms, onion, garlic and stir. Stir into the broth. Add 2 to 3 cups water, tomato paste, Allspice, salt/pepper and bay leaf. Bring to a boil. Stir in the barley. Reduce heat, cover and simmer for half-an-hour. ADD carrots and celery. Simmer for another 30 to 40 minutes until carrots are tender. ADD Worcestershire Sauce and stir. Taste and adjust salt and pepper if needed. Remove bay leaf before serving. Great served with a crusty bread for dipping!

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip, and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1 cup broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper, and thyme. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender. Discard thyme sprigs. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle with parsley. Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 teaspoon parsley) NUTRITION PER SERVING CALORIES 318(27% from fat); FAT 9.6g (sat 2.9g,mono 4.6g,poly 0.9g); PROTEIN 25.7g; CHOLESTEROL 58mg; CALCIUM 47mg; SODIUM 700mg; FIBER 7.4g; IRON 3.8mg; CARBOHYDRATE 32.5g