Best Roasted Beef Mushroom And Barley Soup Recipes

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

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.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

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.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

CUBED BEEF AND BARLEY SOUP

Steps:

• In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.