GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Provided by Lobbylady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 14h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g
ROASTED BEEF, MUSHROOM, AND BARLEY SOUP
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g
SLICED STEAK AND MUSHROOM BARLEY SOUP
Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Swiss Chard Au Gratin French Bread Pizzas.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
- Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
- Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
BEEF MUSHROOM BARLEY SOUP
Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.
Provided by Wendellian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
- Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
- Pour beef stock into the pot.
- Stir pearl barley into the stock.
- Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
- Stir mushrooms through the soup; cook 1 hour more.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g
BEEF BARLEY SOUP WITH MUSHROOMS
The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite -- beef barley soup -- into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and you'll have a deliciously comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
- Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.
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 BARLEY SOUP WITH ROASTED VEGETABLES
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.
BEEF MUSHROOM BARLEY SOUP
I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal.
Provided by Kendra
Categories Grains
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove visible fat from beef and cut into small pieces.
- Brown meat (in 1 tsp olive oil if desired).
- Add onions and mushrooms and saute for 10 minutes.
- Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
- You can add some water if soup gets too thick.
- Pour into bowls and serve.
MUSHROOM BARLEY SOUP
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield about 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
BEEF, BARLEY, AND MUSHROOM SOUP
This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.
Provided by JackieOhNo
Categories Grains
Time 3h30m
Yield 3 quarts
Number Of Ingredients 17
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.
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