Mushroom Beef Barley Soup
Mushroom beef barley takes patience and time - make it the day before you plan on eating it. The overnight rest lets the flavors fully develop and the meat becomes tender and delightful instead of rubbery.
Ingredients
Universal Beef Broth (~6-quart yield)
- 3 lbs beef marrow bones or knuckles
- 2 onions halved
- 1 head garlic halved laterally
- 2 carrots quartered
- 1 celery root end and tips
- 1 lb mushroom stems
- 1 poultry herb bundle thyme, rosemary, sage
- 8 quarts cold water
- Olive oil salt, and pepper
Beef Barley Soup Ingredients (~4 servings)
- 3/4 lb top round or chuck roast
- 1/2 lb cremini mushrooms torn
- 1/2 onion diced
- 1 garlic clove diced
- 2 Tbsp dry red wine
- 2 carrots sliced into coins
- 1 stalk celery sliced
- 1 quart beef broth (from above or store-bought) 4 cups
- 1/2 cup pearl barley
- 1 tsp apple cider vinegar
- 1 Tbsp olive oil
- Salt and pepper to taste
- Handful of parsley chives, or scallions
Instructions
- Preheat oven to 400°F. Roast bones, onions, carrots, garlic, and herbs on sheet tray with olive oil, salt, and pepper for 40 minutes.
- Transfer roasted ingredients to large stock pot. Add cold water and remaining herbs.
- Bring to boil, then simmer 2-6 hours. Strain broth.
- Season beef with salt and pepper. Brown mushrooms in Dutch oven, then set aside.
- Brown beef in same pot. Remove and slice into pieces.
- Sauté onions and garlic. Add wine and reduce. Add carrots and celery.
- Return mushrooms and beef to pot. Add broth and simmer 1 hour.
- Cook barley separately in salted water for 30-40 minutes.
- Add barley to soup. Season with salt and finish with fresh herbs.
Notes
Best if refrigerated overnight before final preparation.