Best 5 Wild Mushroom Barley Soup With Flanken Beef Short Ribs Recipes

Indulge in the enticing world of flavors with Wild Mushroom Barley Soup with Flanken Beef Short Ribs, a hearty and savory dish that will warm your soul on a chilly day. This delectable soup features tender flanken beef short ribs, simmered to perfection in a rich and flavorful broth infused with an array of wild mushrooms, earthy barley, and a medley of aromatic vegetables. The addition of red wine and fresh herbs elevates the taste profile, creating a symphony of flavors that dance on your palate.

Accompanying this delectable soup are three equally tantalizing recipes:

1. **Roasted Brussels Sprouts with Smoked Paprika and Garlic:** Roasted Brussels sprouts get a smoky and savory makeover with smoked paprika, garlic, and a hint of lemon zest. Their caramelized exterior and tender-crisp interior make them an irresistible side dish.

2. **Creamy Horseradish Mashed Potatoes:** These mashed potatoes reach new heights of creaminess with the addition of horseradish, creating a tangy and flavorful twist on a classic comfort food. The horseradish adds a subtle kick that complements the richness of the potatoes.

3. **Apple and Fennel Salad with Walnut Vinaigrette:** A refreshing and crunchy salad featuring crisp apples, sweet fennel, and toasted walnuts, all tossed in a zesty walnut vinaigrette. This salad provides a light and bright counterpoint to the hearty soup and mashed potatoes.

These recipes together form a complete and satisfying meal that will impress your taste buds and leave you feeling warm and contented. So, gather your ingredients, put on your apron, and embark on a culinary journey that will tantalize your senses and create lasting memories around the dinner table.

Let's cook with our recipes!

WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)

Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) image

This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."

Provided by Food Network

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Mustard-Horseradish Sauce, recipe follows
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

Steps:

Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.

BEEF MUSHROOM BARLEY SOUP

Beef Mushroom Barley Soup image

Provided by Food Network Kitchen

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 13

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 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
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

Steps:

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.

BEEF MUSHROOM BARLEY SOUP

Beef Mushroom Barley Soup image

Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.

Provided by Wendellian

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds beef stew meat, cut into small pieces
1 tablespoon vegetable oil
1 ½ onion, chopped
3 stalks celery, chopped
3 carrots, chopped
7 ½ cups beef stock
8 ounces pearl barley
1 pound mushrooms, sliced

Steps:

Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
Pour beef stock into the pot.
Stir pearl barley into the stock.
Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
Stir mushrooms through the soup; cook 1 hour more.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g

BEEF, MUSHROOM, AND BARLEY SOUP

Beef, Mushroom, and Barley Soup image

Categories Soup/Stew Beef Mushroom Onion Vegetable Barley Winter Dill Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 1/2 oz dried mushrooms
3 cups boiling-hot water plus 8 cups cold water
1 pound cross-cut beef short ribs or flanken
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped (2 cups)
2 carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/2 pound fresh cremini mushrooms, trimmed and quartered
2 tablespoons vegetable oil
1/2 cup pearl barley
1/4 cup chopped fresh dill

Steps:

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste.

MUSHROOM AND BARLEY SOUP

Mushroom and Barley Soup image

Provided by Mimi Sheraton

Categories soups and stews, appetizer, main course

Time 2h45m

Yield 1 1/2 to 2 quarts

Number Of Ingredients 15

Ingredients

2 to 2 1/2 pieces first-cut beef flanken
Salt
1 1/2 to 2 quarts water
1 carrot, scraped and cut in half vertically
1 stalk celery with leaves
1 small onion, peeled
2-inch pieces of parsnip and/or petrouchka
1 root of Italian parsley, if available
1/2 small knob celery, peeled, if available
2 or 3 sprigs parsley
3 dried Polish mushroom caps, soaked
20 minutes in hot water
2 tablespoons well-washed medium pearl barley
White pepper to taste
1 tablespoon minced fresh dill and 2 large or 4 small old potatoes, peeled, cut in half if large, and boiled for garnishes

Steps:

Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.

Tips:

To clean wild mushrooms: Use a soft brush to gently remove any dirt or debris. If the mushrooms are very dirty, you can rinse them quickly under cold water, but be careful not to soak them.
To prepare barley: Rinse the barley in cold water and then drain it. Add the barley to a pot of boiling water and cook according to the package directions. Once the barley is cooked, drain it and set it aside.
To brown flanken beef short ribs: Season the ribs with salt and pepper. Heat a large pot or Dutch oven over medium-high heat. Add the ribs and cook, turning occasionally, until they are browned on all sides. Remove the ribs from the pot and set them aside.
To make the soup: Heat the olive oil in the same pot that you used to brown the ribs. Add the onion, celery, and carrots and cook until they are softened. Add the garlic and cook for 1 minute more.
To add flavor: Add the white wine and cook until it is reduced by half. Add the beef broth, tomatoes, barley, and wild mushrooms. Bring to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender.
To serve: Return the flanken beef short ribs to the pot and heat through. Serve the soup hot, garnished with fresh parsley.

Conclusion:

This hearty and flavorful Wild Mushroom Barley Soup with Flanken Beef Short Ribs is the perfect meal for a cold winter day. The soup is packed with vegetables and protein, and the flanken beef short ribs add a rich, beefy flavor. The soup is also relatively easy to make, and it can be made ahead of time and reheated. So next time you're looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!