Beef Barley And Dried Mushroom Soup Food

HEALTHY DRIED MUSHROOM AND BARLEY SOUP

Steps:

• Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
• Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
• Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.

BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
• Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
• While meat simmers, cook onion, carrots, celery, and creminis in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
• Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 40 minutes. Skim fat from surface, then stir in dill and salt to taste.

BEEF, BARLEY AND DRIED MUSHROOM SOUP

Steps:

• Soak mushrooms in hot water to cover set aside.
• In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
• Season beef cubes generously with salt and pepper then add to onion mixture to brown.
• Remove mushrooms and rough cut reserve the strained liquid.
• Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
• Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
• Bring to a boil and simmer for 30 minutes.
• Add barley and simmer an hour.
• Taste and season with salt and pepper if needed.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
• Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
• Pour beef stock into the pot.
• Stir pearl barley into the stock.
• Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
• Stir mushrooms through the soup; cook 1 hour more.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP

Steps:

• Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
• Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
• Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
• Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
• Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1°C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
• Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

BEEF, MUSHROOM AND BARLEY SOUP

Steps:

• Place dried mushrooms in a small microwave-safe bowl. Cover with hot water and microwave on High for 2 minutes. Set aside.
• In a large slow cooker, place beef, onion, carrots, lima beans, garlic, celery, tomato paste, beef broth, water, barley, thyme, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper.
• Remove mushrooms from soaking liquid and chop finely. Add to slow cooker. Pour soaking liquid through a coffee filter into slow cooker. Stir well.
• Cook on low 6-8 hours (or high 3-4 hours), stirring occasionally. Remove celery and bay leaves before serving.

BEEF AND BARLEY SOUP WITH WILS MUSHROOMS

Steps:

• Combine beef and water.
• Simmer for 1 hour skimming scum.
• Soak dried mushrooms in 1 cup warm water for 20 minutes.
• Strain liquid to remove grit.
• Chop mushrooms.
• Add dried mushrooms, liquid, barley, onions, celery , carrots and seasonings.
• Simmer another hour.
• Add pureed tomatos and fresh mushrooms.
• Simmer 30 minutes.
• Adjust liquid and seasonings if necessary.

CROCK POT BEEF BARLEY MUSHROOM SOUP

Steps:

• In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
• In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
• Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
• Ladle into bowls and garnish with green onions.

BEEF AND MUSHROOM BARLEY SOUP

Steps:

• In a big soup pot, heat 2 teaspoons oil over med-high heat.
• Sprinkle the meat with the salt and pepper.
• Add meat to the pot and brown on all sides, about 5 minutes total.
• Transfer the meat to a paper towel-lined plate and set aside.
• Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
• Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
• Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
• Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
• Taste and season with salt and pepper.
• Ladle into soup bowls and garnish each serving with a sprinkling of parsley.

MUSHROOM, BARLEY AND BEEF SOUP

Steps:

• In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
• Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
• Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
• Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
• Add stock, water, bay leaf and barley, bring to a boil.
• Reduce heat and simmer gently , about 45 minutes, until barly is tender.
• Add beans and heat through.
• Remove bay leaf.