Ingredients for Beef And Barley Soup With Wils Mushrooms
- 1 1/2 lbs beef stew meat
- 8 cups water
- 1/2 cup dried wild mushrooms
- 1 cup pearl barley
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup chopped carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- Bay Leaf
- Garlic Clove
- Parsley
- 1 cup fresh wild mushrooms
- 1 (28 ounce) can pureed tomatoes
- Beef Broth
- 1 cup warm water
- 1 teaspoon dried rosemary
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How to Make Beef And Barley Soup With Wils Mushrooms
- In a large pot or Dutch oven, combine 1.5 lbs beef stew meat and 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam or scum that rises to the surface.
- While the beef simmers, soak 1/2 cup dried wild mushrooms in 1 cup warm water for 20 minutes. Then, strain the mushroom soaking liquid through a fine-mesh sieve to remove any grit, reserving both the liquid and the mushrooms.
- Finely chop the soaked dried mushrooms and 1 cup fresh wild mushrooms.
- Add the soaked dried mushrooms, their reserved liquid (1 cup), 1 cup barley, 1 medium onion (chopped), 2 celery stalks (chopped), 1 cup chopped carrots, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot with the simmering beef.
- Continue to simmer for another hour, or until the beef is tender.
- Stir in 1 (28 ounce) can of pureed tomatoes and the chopped fresh wild mushrooms.
- Simmer for an additional 30 minutes, or until the barley is cooked through and the soup has thickened slightly.
- Taste and adjust seasonings (salt and pepper) as needed. Add more water if the soup is too thick.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
7g
Carbs
5g
