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Beef, Mushroom, Barley Soup Recipe

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This recipe for Beef, Mushroom, Barley Soup is from Sandy's Post Retirement Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 1/2 oz dried mushrooms
- 3 c boiling-hot water plus 8 cups cold water
- 1 lb cross-cut beef short ribs
- 2 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups onions chopped
- 2 medium carrots, cut into 1/4-inch dice
- 2 medium celery ribs, cut into 1/4-inch dice
- 1/2 lb fresh cremini mushrooms, trimmed and quartered
- 2 Tbsp vegetable oil
- 1/2 c pearl barley
- 1/4 c fresh dill
Directions:
Directions:
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, short 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.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour prep time; 1 1/2 hours cook time
Personal Notes:
Personal Notes:
This is better than my Mom's Beef Barley Soup! Shhhh...don't tell!

 

 

 

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