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Beef Mushroom Barley Soup Recipe

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This recipe for Beef Mushroom Barley Soup is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Optional: Stew meat (cut into small pieces)
1 oz dried porcini or shitake mushrooms
6 cups hot water
2 tbls butter
2 tbls olive oil
2 large onions (chopped)
1 bag shredded carrots
1 lb fresh cremini (brown) mushrooms (chopped)
2/3 cup regular pearl barley
4 fresh sprigs parsley
2 sprigs fresh thyme
1 bay leaf
6 cups beef broth
3/4 tsp salt
generous grind of black pepper
Directions:
Directions:
Place dried mushrooms in a small bowl with 2 cups of the hot water; let stand 20 minutes until softened.

In a medium stockpot, heat butter and olive oil over low heat. Add onions and carrots and saute' for 5 -7 minutes. Increase heat to medium-high add fresh mushrooms and saute' for 3 minutes. Add barley and cook for 2 minutes. Add parsley, thyme, bay leaf, stock, and remaining 4 cups hot water.

Remove mushrooms from liquid rinse and chop coarsely. Pour mushroom liquid through a coffee filter or cheese cloth into a cup to strain out any dirt particles.

Add mushrooms and strained liquid to pot.

Simmer uncovered for 45 minutes, until barley is soft..
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This one costs a little more because of the mushrooms, but oh so worth it. Another web recipe.

 

 

 

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