Wild Mushroom Barley Soup with Flanken (Beef Short

Name: Wild Mushroom Barley Soup with Flanken (Beef Short Ribs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 3 quarts water; 1 tablespoon canola oil; 3 pounds short ribs or flanken; 1 large Spanish onion, chopped; 6 cloves garlic; 6 ounces oyster mushrooms (cut into small bouquets); 1/2 pound shiitakes, stemmed; 3 to 3 1/2 ounces enokis; Salt and freshly ground black pepper; 1 cup barley, cooked in stock; Horseradish Mustard Sauce, recipe follows; 1 serrano or jalapeno; 1/4 cup prepared horseradish; 1/4 cup Dijon mustard

Servings: persons

1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Horseradish Mustard Sauce, recipe follows
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

1
Simmer dried mushrooms in water for 15 minutes.
2
Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms.
3
Reserve the liquid.
4
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot.
5
In batches, brown the short ribs.
6
Remove them to a side platter.
7
Add the onions and cook until lightly colored.
8
Add the garlic and cook for 1 more minute.
9
Return the short ribs to the pan and add the mushroom reconstituting water.
10
On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
11
Remove the ribs and strain the stock.
12
Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator).
13
Bring stock to slow boil in the pan.
14
Add all the mushrooms and meat.
15
Simmer and heat through.
16
Season with salt and pepper.
17
To serve, put soup into bowls.
18
Place 2 ribs in center, scoop of barley to the side, and mushrooms around.
19
Serve with Mustard-Horseradish Sauce.
20
Remove ribs and seeds from the chile and mince.
21
Mix into horseradish and mustard.

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 15 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 3 quarts water, 1 tablespoon canola oil, 3 pounds short ribs or flanken, and more.

Yes, Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) 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!

Wild Mushroom Barley Soup with Flanken (Beef Short Ribs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions