Ivanka's Beef-Wild Mushroom Barley Soup Recipe

Name: Ivanka's Beef-Wild Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried wild mushrooms; 1 beef soup bone; 1 md. leek; 1 md. onion; 2 stalks celery, diced finely; 1-1/2 cup pearl barley; 1 lg. carrot, peeled and diced finely; Salt and pepper ,to taste; Oil, for sauteing the veggies; Fresh chopped parsley (optional); 8 cups water

Servings: persons

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Before I put the ingredients in the slow cooker, I do some prep work.
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1.
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In a bowl, soften the mushrooms by pouring boiling water over them and let soak for about 10 minutes.
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Drain the mushrooms but save the liquid.
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Strain it through a cheesecloth to get rid of any dirt or sand.
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Set aside.
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2.
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In a skillet, brown the soup bone on both sides in a tiny bit of oil.
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Drain on a paper towel and set aside.
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3.
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Cut off the dark green parts of the leek (use in making chicken or vegetable broth or discard) and use only white and light green parts.
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Slice the leek in half lengthwise and wash very carefully in between the leaves.
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Dry with paper towel.
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Chop the leek finely.
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(You can substitute onion for the leek.)
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4.
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Put a bit of oil in a skillet (use the one in which you browned the bone), add the diced veggies and saute on medium heat until the vegetables are fragrant and the leeks are translucent, about 10 minutes.
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5.
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Now you are ready to put everything in the slow cooker.
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Add the pearl barley and the seasonings.
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Pour 8 cups or so of water (including the saved mushroom soaking liquid) over everything, cover, set on high, and cook until the meat is just falling off the bone, about 4 hours.
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6.
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Discard the bone.
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Dice the meat and put it back in the soup.
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Adjust seasoning if needed.
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The soup will be thick with the barley and, as a bonus - if you like, you will have the marrow to smear on a slice of bread, sprinkle with salt and pepper and enjoy!
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When serving, sprinkle some fresh chopped parsley over the soup for color and even more flavor.
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A steaming bowl of this soup, some crusty bread and a green salad...the best comfort food I know!
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Enjoy!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup dried wild mushrooms, 1 beef soup bone, 1 md. leek, 1 md. onion, and more.

Yes, Ivanka's Beef-Wild Mushroom Barley 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.

That's it — enjoy your meal!

Ivanka's Beef-Wild Mushroom Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions