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Mushroom Barley Soup
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- Notes
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Ingredients
- 3pounds beef bones
- 1pound chuck, cubed
- 1onion, quartered
- 4celery stalks, sliced in half
- 4carrots, sliced in half
- 1bay leaf
- Water to cover
- 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
For Homemade Beef Stock (see Note)
For the Soup
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
- 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.
Private Notes
Cooking Notes
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.
Loved this recipe. I made it in a crock pot and it turned out great.
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