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Need a great Mushroom Beef Barley recipe please

16 years ago

I have had a miserable cold for the last few days and the brain is not functioning well.... Anyone have a great Mushroom Barley Soup recipe? I also have a smallish piece of chuck (with bone) that I could toss in.....

Suggestions please!

Alexa

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Comments (6)

gellchom
16 years ago
Poor baby!

This is THE family soup for at least 4 generations of my family -- yes, even more than chicken soup, and that is going some for Jews! ;-) Several of our friends have added it to their family cookbooks, too. It's very comforting and filling (and you can make it with your eyes closed).

I don't usually put mushrooms in it, but my brother does. Just use your favorite dried mushrooms.

I cut the carrots and celery by hand, because I like neat cubes, but my mom and brother use the food processor. My mom adds some beef bouillon powder, but I don't.

You do need to make it at least one night before, because it REALLY thickens up. But in case of immediate need, such as yours, go ahead and eat that first bowl thin!

Feel better soon.

Gellchom's family's vegetable soup

About 3/4 lb. short ribs with bones, or any combination of beef and bones; can also add/ substitute chicken necks & backs (your chuck with bone will be fine)

1/2 - 3/4 cup each: dried green peas, dried large lima beans, and dried barley (regular or quick-cooking)
dried mushrooms (optional)
2 large carrots, scraped and diced
2 large stalks of celery, scraped and diced
salt and pepper

Put the meat and bones in a big soup pot and fill with water to about and inch from the top. Bring to a good hard boil. Reduce heat to simmer and skim off scum. Add 1-2 T of salt (I just put in a small handful) and fresh ground pepper to taste. Add dried vegetables, cover, and simmer one hour. Add carrots and celery, cover, and simmer another hour or so. Chill in refrigerator or on porch overnight. Skim off fat. Shred meat and return to soup; give bones to thrilled dog. Correct seasoning and heat.

Freezes great and is a good thing to bring to a family at busy times, because it's a complete meal.
caliloo
Original Author
16 years ago
Thanks!

I just poked through the pantry and I seems ot be out of mushrooms (sigh) but I do have some truffle oil. Think I could drizzle a tiny bit when I serve it up to get that earthy mushroom flavor or would it be overkill?

Alexa
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Well, till mating season is over...here's a similar one from the Washington Post. Mushroom and Barley Soup 6 to 8 servings There's absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor. Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef. 4 tablespoons butter 1 large onion, peeled and diced small 2 medium carrots, peeled and diced small 1 medium parsnip, peeled and diced small 1 1/2 teaspoons kosher salt, or to taste 1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces Freshly ground black pepper 2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme 2 quarts (8 cups) beef stock (or vegetable stock), plus additional 1/2 cup pearled barley 1/4 cup dry sherry (optional) Chopped flat-leaf parsley for garnish In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.) To serve, garnish with parsley. Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber
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I don't have a "recipe" as such....but if you are willing to spend time I can tell you how. It begins with the broth... I use beef spare ribs, 2 or 3 racks and I put them into the oven with a rough cut onion and a couple of stalks of celery and a couple of carrots and roast at 375 for about an hour and a half. Then toss into a stock pot and cover the whole mess with water...add a bay leaf or 2 about 3 cloves of garlic, and about half the stems from a bunch of parsley a cup of wine...I like to use a sherry or marsala. Bring to a boil and turn down the heat and simmer, very slowly for about 6 hours, uncovered...adding only enough water to keep the bones submerged.. Cool until you can handle, remove bones and pick meat off and store separatly.....strain broth, chill and remove fat from the top. The next day return broth to pot and heat.... You should have about 6 to 8 cups. Now comes the guesstimate part... Add a couple of chopped onions, celery, about 1/2 a head sliced across the stalk, 4 to 6 carrots peeled and cut into buttons, and what is very important to me for flavor is rutabega....not a lot...just about 1/4 cup cut into small slivers, add barley...I can't get any but "rolled" like old fashioned oatmeal, so I add about a cup....if you can get real barley...add about 2/3 cup as it swells like rice....but add more if you want to.... I also add a 48 oz can of whole tomatoes which I break up with my fingers before adding, about 1/2 a pound of green beans I cut them into 1/4 inch pieces and about 1 1/2 cups frozen peas, and a like amount of corn....fresh or frozen and abhout 1/2 a cup of chopped fresh parsley leaves. Simmer about 1 1/2 hours, correct salt and pepper seasonings, it may need "brightening" so I add a little fresh lemon juice and taste....and maybe add more. When It's good....enjoy! Linda C
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Here's one that really looks great! Chicken Mushroom Barley Soup Makes 4 quarts; serves 10-12 as a soup course, 8 as a meal This recipe is adapted from The Frog/Commissary Cookbook (Doubleday, 1985). Ingredients: 3 Tb. butter 1Â½ cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2 tsp. minced garlic 1 lb. sliced mushrooms 3 quarts chicken broth 1 tsp. salt 1 tsp. freshly ground black pepper Â¼ tsp. nutmeg 1 cup pearl barley 2 lbs. boneless, skinless chicken breast, cut into bite-size chunks 2 Tb. minced dill (optional) 2 Tb. chopped parsley (optional) Directions: In a large stockpot, melt the butter. Add the onions, carrots, celery, and garlic, and sautÃ© over medium-high heat until tender but not browned. Add the mushrooms and cook until just soft. Add the broth, seasonings, and barley. Increase heat to high, bring to a boil, then cover and reduce heat to low-medium. Simmer 2 hours or until barley is tender. Raise the heat to medium-high, add the chicken breast pieces, and cook just until chicken is cooked through, about 5-10 minutes. Remove from heat, stir in the optional dill and parsley, and serve. Tips: The soup can be made up to two days in advance, refrigerated, and reheated. If it becomes too thick, thin with additional broth Leftovers freeze beautifully, Thaw them in the microwave at 30% power, then heat on full power till hot.
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trudy_gw
16 years ago
Becareful with that cold Alexa. I got mine on Dec. 17, got better just before Christmas and then last Sunday got it back. Went to the dr. on Thursday and I now have sinus infection and bronchitis....not fun. I have until Monday with meds, if not better I have to see the dr again, and then start another agressive treatment. Yuck.....
Anyway I have just been laying around reading magazines and saw this in the Penzey catalog. Even though I have no appetite this did look like comfort food.

Beefy Mushroom Soup

* 1 lb. lean beef chuck, cut into 1-inch cubes
* 2 TB. olive oil
* 3 medium onions, coarsely chopped
* 10 oz. fresh mushrooms, sliced
* 3 large carrots, sliced
* 1/2 Cup pearl barley
* 7 Cups beef broth (or 7 cups water plus 2 TB. BEEF SOUP BASE)
* 1 Cup dry red wine or no salt added tomato juice
* 1-2 tsp. salt (to taste)
* 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
* 1 Cup frozen green peas
* 2 tsp. fresh lemon juice

Here is a link that might be useful: Beefy Mushroom Soup
doucanoe
16 years ago
Alexa, I hope you lick that cold very soon. Nothin' more miserable....

Here is a T&T that I really like.

Mushroom, Barley and Beef Soup
From "Living the GI Diet" by Rick Gallop
4-6 servings

1 T canola oil
8oz lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 lb mushrooms, sliced
1 carrot, chopped
1 stalk celery, chopped
1T fresh thyme leaves (or 1 tsp dried)
2 T tomato paste
1 T balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
4 c beef broth (low-fat, low-sodium)
3 c water
1/2 c barley
1 bay leaf
1 can (15oz) black beans, drained & rinsed

Heat oil in large deep pot over medium high heat. Add the beef and cook, stirring, until no longer pink. Reduce heat to medium and add the onion and garlic. Cook, stirring, fo 5 minutes. Add mushrooms, carrot, celery and thyme and cook until all the liquid has evaporated from the mushrooms, about 15 minutes.

Add tomato paste, vinegar, salt & pepper, stir to coat vegetables.Add the broth, water, barley and bay leaf and bring to a boil. Reduce heat, cover and simmer until the barley is tender, about 45 minutes. Add the beans and heat through. Remove bay leaf before serving.

Chicken option: You can use ground chicken or turkey for the beef and use chicken broth instead of beef broth.

My notes-This soup was really easy, very tasty and filling! So healthy, too!

Linda
jessyf
16 years ago
Feel better Alexa. I am finally up for cleaning out my fridge and restocking.

I would try one drop of that truffle oil on a spoon, tasting the soup out of the pot before I'd drizzle it on a whole bowl.

I bet a couple of ounces of oxtails would do that soup some good.
dirtgirl07
16 years ago
Alexa, in case Beachlily doesn't see this thread, she posted this on another one this morning. I suppose you could add mushrooms to it (not a big fan here). Hope you feel better soon. Beth

BEEF BARLEY AND VEGETABLE SOUP (serves 8)

2 Tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (i.e., shanks)
3 celery stalks, chopped
1 large onion, chopped
Â½ cup pearl barley
4 cups water
2 14-1/2 oz. cans beef broth
1 14-1/2 oz. can tomatoes in juice
14-1/2 oz. bottled tomato juice
1 10-oz pkg frozen corn kernels
2 large carrots, diced
2 small bay leaves
2 cloves garlic, diced fine
1 Â½ cups frozen peas
1 cup fresh green beans
1 lb. small white onions, peeled

Heat oil in large pot over medium-high heat. Add stew meat and bones; sautÃ© until beef is dark brown, about 8 minutes. Transfer beef and bones to a plate. Add celery, onion, and barley to pot. SautÃ© until onion is golden, about 10 minutes. Add 4 cups water, broth, tomatoes and juices, corn, carrots, bay leaves, and garlic. Return beef and bones to the pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.

Add peas, beans, onions and 1 Â½ teaspoons hot pepper sauce to soup. Cover and simmer until vegetables are tender, about an additional 45 minutes. Season with salt, pepper, and more hot pepper sauce if desired.

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