Beef Barley Soup With Wild Mushrooms And Parsnips Recipes

BEEF BARLEY SOUP WITH WILD MUSHROOMS AND PARSNIPS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
• Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)

Steps:

• Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
• In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
• On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
• Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
• To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
• Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

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.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

PARSNIP AND BEEF BARLEY SOUP RECIPE - (4.3/5)

Steps:

• Heat oil in heavy large pot over medium-high heat; add mushrooms and onions. Saute until mushrooms brown; about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce to medium-low heat. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper.

WILD MUSHROOM AND BARLEY SOUP

Steps:

• Heat water to steaming and add mushrooms.
• Cover and let stand for at least 20 minutes until soft.
• Strain, reserve broth and chop mushrooms.
• Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
• Add celery and carrots, cook 5 minutes.
• Add mushrooms, cook 2 minutes.
• Add Sherry and cook until almost evaporated.
• Stir in mushroom broth (reserved liquid from soaking), stock & barley.
• Simmer 30 minutes until almost tender.
• Stir in thyme, salt & pepper.
• Simmer 5 to 10 minutes until tender.
• For Vegetarian use the Vegetable stock.

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 BARLEY SOUP RECIPE

Steps:

• Heat oil in a large saucepan or Dutch oven. Pat meat dry, season generously with salt and pepper. Brown meat. Add water and bring to a boil. Skim off and discard any scum that rises to the surface. Reduce heat, cover and simmer gently 1 hour. Meanwhile soak dried wild mushrooms in 1 1/2 cups boiling water for about 30 minutes. Strain liquid through a sieve lined with paper towel and reserve. Rinse mushrooms well and chop. Add wild and fresh mushrooms, barley, onions, leeks, carrots, parsnips and garlic to beef. Add mushroom soaking liquid, 2 tsp salt and 1/4 tsp pepper. Continue to cook, covered, until beef and barley are very tender 1 to 1 1/2 hours longer. Remove meat, discard any visible fat and cut meat into smaller pieces. Return meat to soup. Add kale and cook 5 minutes longer. Sprinkle with parsley. Makes 8 to 10 servings.

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.