GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Provided by Lobbylady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 14h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g
BEEF MUSHROOM BARLEY SOUP
Provided by Food Network Kitchen
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
MUSHROOM, BARLEY AND BEEF SOUP
Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock
Provided by jeankenn
Categories Clear Soup
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 240.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 23.1, Sodium 609.8, Carbohydrate 29.9, Fiber 9.2, Sugar 3.4, Protein 19.8
BEEF, BARLEY, AND MUSHROOM SOUP
This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.
Provided by JackieOhNo
Categories Grains
Time 3h30m
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Heat 1 T. oil in large Dutch oven over low heat. Add meat and halved onion and brown on all sides, about 10 minutes. Pour in the water. Simmer, partially covered, about 2 hours; skim surface as needed. Remove meat to plate. Strain stock through sieve lined with dampened paper towel. (Soup can be prepared up this point 1 day in advance.) Remove bone and gristle from meat; shred meat and add to strained stock.
- Heat remaining 1 T. oil in Dutch oven over low heat. Add chopped onions, carrots, and celery and stir to coat with oil. Cook covered, stirring occasionally, until tender, about 15 minutes; do not allow to brown. Stir in garlic, increase heat to medium, and cook 1 minute. Stir in mushrooms and cook 5 minutes longer.
- Add stock with beef, tomatoes, parsley, salt, pepper, allspice and bay leaf. Heat to boiling and stir in barley. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes. Stir spinach into soup for last 5 minutes of cooking. Taste and adjust seasonings. Serve hot.
BEEF, BARLEY AND DRIED MUSHROOM SOUP
Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
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, 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 AND MUSHROOM BARLEY SOUP
Make and share this Beef and Mushroom Barley Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 192.9, Fat 6.2, SaturatedFat 1.6, Cholesterol 36.3, Sodium 177.5, Carbohydrate 19.7, Fiber 4.9, Sugar 4.4, Protein 16.6
GRANDPA'S BEEF, MUSHROOM, AND BARLEY SOUP
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
Provided by Lobbylady
Categories Barley Soup
Time 14h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 34.1 g, Cholesterol 73.7 mg, Fat 19.1 g, Fiber 6.1 g, Protein 29 g, SaturatedFat 7.1 g, Sodium 993.2 mg, Sugar 0.2 g
CROCK POT BEEF BARLEY MUSHROOM SOUP
I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.
Provided by queenbeatrice
Categories Mushroom Soup
Time 8h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
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.
AWESOME ROAST BEEF
This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.
Provided by Dawn
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 7
Number Of Ingredients 3
Steps:
- Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g
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