Mushroom Barley Soup Recipe

Name: Mushroom Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking; 3 tablespoons olive oil; 1 pound fresh mushrooms sliced; 3/4 pound onions, chopped; 2 celery stalks, chopped; (2-3) 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) or 1(1/2)-2 lb. piece of chuck roast with bone; Knuckle bones and/or marrow bones (I use both); 1 can (14 oz) beef broth; 4 cups beef consomme (from boullion is fine); Reserved liquid from mushrooms; Water to cover the meat.; Total amount of liquid is about 6-7 cups-you will get more soup than that; 1 pound parsnips, peeled, cut into chunks; 1/2 pound carrots, peeled, cut into chunks; 1 package of Manischewitz split pea with barley soup mix.

Servings: persons

3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking
3 tablespoons olive oil
1 pound fresh mushrooms sliced
3/4 pound onions, chopped
2 celery stalks, chopped
(2-3) 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) or 1(1/2)-2 lb. piece of chuck roast with bone
Knuckle bones and/or marrow bones (I use both)
1 can (14 oz) beef broth
4 cups beef consomme (from boullion is fine)
Reserved liquid from mushrooms
Water to cover the meat.
Total amount of liquid is about 6-7 cups-you will get more soup than that
1 pound parsnips, peeled, cut into chunks
1/2 pound carrots, peeled, cut into chunks
1 package of Manischewitz split pea with barley soup mix.

1
Boil water and after rinsing the dried mushrooms, soak them in 1 cup boiling water for 30 minutes. Place a paper towel in a strainer and drain the mushroom over a bowl reserving the drained liquid.
2
Coarsely chop the mushrooms.
3
Heat oil in heavy very large pot over medium-high heat.
4
Add fresh and formerly dry mushrooms and onions.
5
Saute over medium heat until mushrooms brown, about 18 minutes.
6
Add celery and stir 1 minute.
7
Add beef shank slices and all remaining ingredients.
8
Bring to boil.
9
Reduce heat to medium-low.
10
Cover and simmer until meat is tender,
11
about 1-1/2 hours.
12
Add the contents of the Manischewitz package MINUS the seasoning and bring to a boil and cover and simmer for an additional 50 minutes, then add the seasoning mix and cover and simmer for an additional 10 minutes.

796

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 15 ingredients. The key ingredients include: 3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking, 3 tablespoons olive oil, 1 pound fresh mushrooms sliced, 3/4 pound onions, chopped, and more.

Yes, 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.

Mushroom Barley Soup

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