Beef, Barley, And Mushroom Soup Recipe

Name: Beef, Barley, And Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/4 lbs shin beef (bone in, about 1-1/4 lb.); 1 medium onion, halved with peel; 3 quarts water; 1 1/2 cups chopped onions; 1 1/2 cups diced carrots; 1 cup chopped celery; 2 garlic cloves, crushed through press; 1 lb fresh mushrooms, chopped; 1 cup coarsely chopped canned tomato; 1/4 cup chopped fresh Italian parsley; 1 tablespoon salt (or to taste); 1/2 teaspoon fresh ground pepper; 2 allspice berries; 1 bay leaf; 1/2 cup pearl barley; 1 cup chopped fresh spinach leaves

Servings: persons

2 tablespoons vegetable oil
1 1/4 lbs shin beef (bone in, about 1-1/4 lb.)
1 medium onion, halved with peel
3 quarts water
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 cup chopped celery
2 garlic cloves, crushed through press
1 lb fresh mushrooms, chopped
1 cup coarsely chopped canned tomato
1/4 cup chopped fresh Italian parsley
1 tablespoon salt (or to taste)
1/2 teaspoon fresh ground pepper
2 allspice berries
1 bay leaf
1/2 cup pearl barley
1 cup chopped fresh spinach leaves

1
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.
2
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.
3
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.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 1/4 lbs shin beef (bone in, about 1-1/4 lb.), 1 medium onion, halved with peel, 3 quarts water, and more.

Yes, Beef, Barley, And Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef, Barley, And Mushroom Soup

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