BEEF, BARLEY, AND MUSHROOM SOUP
This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.
Provided by JackieOhNo
Categories Grains
Time 3h30m
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock.
- Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer.
- Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.
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Asfaq Arain
[email protected]This was my first time making this soup and it turned out great! I will definitely be making it again.
Maggie Lewis
[email protected]This soup was a disaster! The beef was tough and the barley was undercooked. I had to throw the whole thing away.
NADEGE JOSNA
[email protected]I followed the recipe exactly but my soup turned out watery. I'm not sure what I did wrong.
Mukta moni
[email protected]I thought the soup was a little too thick. I added some extra water to thin it out.
Bad Bunny
[email protected]This soup was a bit too bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
bangali King
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day. I love the addition of mushrooms, they add a nice depth of flavor.
Muslim Uddin
[email protected]I'm not a huge fan of barley, but I really enjoyed this soup. The beef and mushrooms were cooked perfectly and the broth was very flavorful.
Muhammad Areez
[email protected]This soup is a keeper! I've made it several times and it's always a hit. It's so flavorful and comforting.
Philip Douras
[email protected]This soup was easy to make and really tasty. I especially liked the addition of mushrooms. They added a nice earthy flavor.
Safdar Mughal
[email protected]I followed the recipe exactly and the soup turned out great! I loved the combination of beef, barley, and mushrooms. It was a delicious and satisfying meal.
Sh Ikram
[email protected]This soup was just what I was looking for on a cold winter day. It was warm, hearty, and filling. The flavors were perfect and the beef was so tender.
Alsaba Sheikh
[email protected]I love this soup! It's so easy to make and always turns out delicious. I usually add some extra vegetables, like carrots and celery, and sometimes I use chicken broth instead of beef broth.
piyarathna piyarathna
[email protected]This soup was a hit with my family! The beef was tender and flavorful, and the barley and mushrooms added a heartiness and depth of flavor. I will definitely be making this again.