Mushroom Barley Soup

Name: Mushroom Barley Soup
Yield: 8–10 bowls
Ingredients: 3 pounds beef bones; 1 pound chuck, cubed; 1 onion, quartered; 4 celery stalks, sliced in half; 4 carrots, sliced in half; 1 bay leaf; Water to cover; 64 ounces beef stock; Salt and pepper to taste; Beef from stock (see note); 1 large onion, quartered; 8 celery stalks, diced; 2 parsnips, diced; 8 carrots, cut into rounds; 1 bunch of parsley, finely chopped; 1 cup pearl barley; 1 pound fresh white button mushrooms, sliced; 2 tablespoons tomato paste; 2 large bay leaves

By Dawn Lerman

Rating: 4(36)
Notes: Read community notes

This is the soup that inspired the Campbell's "Mmm Good" campaign.

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Ingredients

Yield:8–10 bowls

For Homemade Beef Stock (see Note)

3pounds beef bones
1pound chuck, cubed
1onion, quartered
4celery stalks, sliced in half
4carrots, sliced in half
1bay leaf
Water to cover

For the Soup

64ounces beef stock
Salt and pepper to taste
Beef from stock (see note)
1large onion, quartered
8celery stalks, diced
2parsnips, diced
8carrots, cut into rounds
1bunch of parsley, finely chopped
1cup pearl barley
1pound fresh white button mushrooms, sliced
2tablespoons tomato paste
2large bay leaves

Ingredient Substitution Guide

Preparation

Step 1
In a very large soup pot, combine all the stock ingredients. Bring to a boil and then simmer for two hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
Step 2
Now it is time to make the soup. First, taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, pearl barley, and sliced mushrooms. Bring to a boil and then add the tomato paste, bay leaves, and parsley. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes You might need to add a little water if too much liquid has evaporated.
Step 3

Tips

If you do not want to make your own stock, you can use 64 ounces of beef broth from a carton or dissolve 4 large bouillon cubes (such as Knorr) or 8 small cubes (such as Wyler’s) in 64 ounces of boiling water. If you did not make your own stock, brown 1 pound of cubed chuck in a tablespoon of oil and use that.

Ratings

4 out of 5

36 user ratings

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Lora6 years ago

I was not pleased with this recipe. First, an ounce of porcinis is a lot of porcinis, which have a very strong flavor. Second, a cup of barley is far too much. Third, three cups of broth/water is not enough. My soup ended up like risotto and the mushroom flavor was more than robust; it was overwhelming. I suggest 1/2 oz. porcinis, 1/2 cup barley and/or more water/broth so it has the consistency of actual soup. It could also benefit from a wider variety of flavorings. Maybe some rosemary.

Bella6 years ago

Loved this recipe. I made it in a crock pot and it turned out great.

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