Beef Mushroom Barley Soup

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

Cook Time:
3 hr 20 min
Level:
--
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 20 min
Total:: 3 hr 35 min

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Ingredients

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 stalk celery, diced
6 cups water
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Directions

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.

Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.

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Comments & Reviews

recipe Beef Mushroom Barley Soup
camille suffern, NY 02-24-2010
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Excellent with some changes
Rated: 4 stars out of 5

Let me tell you what I did and I got excellent results. I used 32 oz of beef broth and 2 cups water. Doubled the barley, as... others had recommended. I also added two cloves of garlic to the onion, celery and carrots. For the tomatoes, I used one 14 oz can of diced Italian tomatoes. To this, I also added two bay leaves. When sauteeing the mushrooms, I placed them in the pan with the butter and turned them minimally so that the water would evaporate. The soup was cooked in a very heavy dutch oven over a low flame. The result was a delicious soup that was quite flavorful. Read more
recipe Beef Mushroom Barley Soup
Tom Queens Village, NY 02-12-2010
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Love this Stuff
Rated: 4 stars out of 5

I have made this soup 4 times so far. The 1st time I made according to the recipe and it was good, but I was disappointed... that it didn't have more barley (BTW, Beef shin is available in almost every Asian market, and if you live in the NY tri-State area you can find it in mega marts) 2nd time added 2 minced cloves of garlic and increased barley to 2/3 cup, with more mushrooms. Approaching Nirvana.(hey I like garlic) I found a product in the Hispanic section of the mega mart called Maggi "Costilla" It's a bullion made from beef ribs. Added a teaspoon or so before simmering. It blew my mind. I'm making it today for Valentine's Day for my cousin. A. She loves all soups. B. It's cold as heck in NY C. She loves Beef Barley and hasn't had it since my grandma made many moons ago. Maggi is also available on Amazon at http://tinyurl.com/ydpdqknRead more
recipe Beef Mushroom Barley Soup
willie potonka, IL 01-31-2010
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Beef Shin
Rated: 4 stars out of 5

I enjoyed the soup. Like virtually everyone else could not find beef shin - and I'm not in a tiny town that lacks variety. ... I like the network and enjoy the recipes, however, sometimes there is an arrogance in them - it's assumed we all live near Chelsea market in Manhattan or such and can get some pretty obscure ingredients. Some chefs are great about listing alternatives but many are not. Not asking them to change their recipes but in cases where ingredients are known to be hard to find, please list alts. For instance, I'm just learning to cook and didn't automatically know that stew beef is a good substitute for beef shin. Read more
recipe Beef Mushroom Barley Soup
Sexy Roswell, GA 01-22-2010
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Awesome
Rated: 5 stars out of 5

Whoever put less than 2 stars didn't cook it properly. The wife kept eating all the frozen leftovers, before I could get to... them. I used chuck steak and portabellos for taste. I think you can double the mushrooms. I prefer a earthy taste when I eat mushrooms. Truffles would also work very well. I made my own stock and thought this was going to be a disaster. I could not have been more wrong. Simply an awesome soup. I used the entire bag of barley and let it absorb the liquid. Still plenty of liquid, but a much thicker soup was the result. much heartier and much more savory. Could benefit from using one nice, savory herb; however, it is not neccesary.Read more
recipe Beef Mushroom Barley Soup
Debi Mission Viejo, CA 01-03-2010
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A regular go to meal!
Rated: 5 stars out of 5

I use lean ground beef in this recipe and it is fabulous! My family goes for seconds every time!
recipe Beef Mushroom Barley Soup
null null, null 01-01-2010
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Not at all what I expected
Rated: 2 stars out of 5

After reading the other comments, I used 3 cups water and 3 cups beef stock, and used stew meat instead of recommended cut. I... don't see how this worked out for anyone else ... after adding the barley and letting simmer, all the broth was gone, and everything else was sticking to bottom of pan. I added another 2 - 3 cups of beef broth (since this was rather labor intesive, and I wasn't about to toss it all at that point!), and a little marsala wine for the rest of the cooking time. This made it edible, but barely. Don't think I'd make it again, but if I did, I'd double the liquid and cut back on the salt. I'll stick to my regular soup recipes next time.Read more