Beef Mushroom Barley Soup

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

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
Yvonne Liverpool, NY 03-22-2009
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Excellent Recipe after Modification
Rated: 5 stars out of 5

When I left the YMCA this morning it was snowing and I thought what a great day to make a nice stew/soup. Stopped at the... store on the way home and purchased stew beef thinking I would make beef-barley stew. I looked on Foodnetwork for a beef/barley soup recipe and made modifications based on reviewer comments. And boy it came out great. Husband thought one of the best soups I have ever made. So, here is what I did. I added salt and pepper to flour and coated the stew beef then quickly browned it in olive oil. I did this in two batches and removed to a plate. Added more olive oil and 1 T butter then cooked one whole sliced white onion and a 12 oz pkg of mushrooms that were cut in 1/2 with a dash of salt and a couple of good grinds of pepper. The stew beef was put back in to the pot then I added 2 cans of low sodium beef broth, 1 can regular beef broth, 1 can water, 6 sprigs of thyme, one 15oz can diced tomatoes and brought to a boil. Into a 350 degree oven for 1 hour. After the 1 hour I added 1/2 cup of barley, back into the oven for appr. 30 minutes. Removed thyme stems. I did not use the celery nor the carrots. Next time if I have any extra wine I will use 1/4-1/2 cup as I think this would add some depth to the soup. Will make this again when the snow flies.Read more
recipe Beef Mushroom Barley Soup
MICHAEL Roseville, CA 01-26-2009
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Too much onion, no beef flavor
Rated: 1 stars out of 5

Half an onion is far too much for this, and there is not enough beef flavor. Wiping the pot after cooking the meat is nearly... blasphemy according to nearly every chef on the network. Not enough barley, either. I'll be re-working and changing this into something that even the dog won't eat. Very disappointed.Read more
recipe Beef Mushroom Barley Soup
CORY Las vegas, NV 01-02-2009
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Beef shin?
Rated: 4 stars out of 5

Couldn't find beef shin for my life, but that's typical in the city I live in. Used beef for stew instead and added some... good quality smoked paprika. After serving tonight I decided to add another 1/2 cup of barley because it can be hard to taste as recipe is written. Good, rich soup!Read more
recipe Beef Mushroom Barley Soup
Nancy Bothell, WA 12-17-2008
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My notes
Rated: 4 stars out of 5

had to substitute but worked out great - used two soup bones and a chunk of round and a few sprigs fresh thyme; but had to... add dried thyme at the end so should have used more fresh. Used 4 cups beef broth and 2 cups water and 1/2 c. barley. Added a shake or two of dried chilies at the end as well.Read more
recipe Beef Mushroom Barley Soup
Yosemite Burbank, CA 12-03-2008
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With a few changes, wonderful
Rated: 5 stars out of 5

I doubled the barley, carrots and celery, used beef broth in place of water, and put the barley in 15 minutes earlier than... called for. Hearty and rich, with some fresh-baked bread it's a meal in itself. It's even better the second day.Read more
recipe Beef Mushroom Barley Soup
CHRISTINA Brooklyn, NY 11-30-2008
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One of the best soups I've ever made...
Rated: 5 stars out of 5

I made as specified except included homemade beef broth for half the water. Like another reviewer said, this soup is very... thick and hearty--more like stew. I added 1/2 cup barley rather than 1/3, and it was very, very thick. I think 1/3 cup would have been better. Also, my butcher did have beef shin, which I've never used before. The flavor is excellent and just right for this soup. Read more