Shiitake, Beef, and Barley Soup Recipe

Name: Shiitake, Beef, and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 ounce dried shiitake mushrooms; 1 1- to 1 1/4-pound crosscut beef shank; 3 teaspoons olive oil, divided; 1 1/2 cups chopped leeks (white and pale green parts only); 1 1/2 cups chopped peeled parsnips; 1 cup chopped celery; 4 garlic cloves, minced; 7 cups hot water; 1 14 1/2-ounce can diced tomatoes in juice; 1/2 cup pearl barley; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 6 ounces green beans, trimmed, cut into 1/2-inch pieces

Servings: persons

3/4 ounce dried shiitake mushrooms
1 1- to 1 1/4-pound crosscut beef shank
3 teaspoons olive oil, divided
1 1/2 cups chopped leeks (white and pale green parts only)
1 1/2 cups chopped peeled parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup pearl barley
1 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces green beans, trimmed, cut into 1/2-inch pieces

1
Place mushrooms in bowl; pour hot water over to cover.
2
Let stand until mushrooms are soft, about 30 minutes.
3
Drain.
4
Cut off stems; discard.
5
Slice mushroom caps; transfer to 6-quart slow cooker.
6
Sprinkle beef with salt and pepper.
7
Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat.
8
Add beef; cook 4 minutes per side.
9
Transfer to slow cooker.
10
Add remaining oil to same skillet.
11
Add leeks, parsnips, celery, and garlic; saute 5 minutes.
12
Transfer mixture to slow cooker.
13
Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper.
14
Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.
15
Remove meat from slow cooker; cool slightly.
16
Discard bone and fat.
17
Shred meat; return to slow cooker.
18
Add green beans.
19
Cover; cook until beans are tender, about 20 minutes.
20
Season with salt and pepper.
21
Ladle soup into bowls and serve.

273

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 13 ingredients. The key ingredients include: 3/4 ounce dried shiitake mushrooms, 1 1- to 1 1/4-pound crosscut beef shank, 3 teaspoons olive oil, divided, 1 1/2 cups chopped leeks (white and pale green parts only), and more.

Yes, Shiitake, Beef, and 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!

Shiitake, Beef, and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions