Ingredients for Beef Barley And Mushroom Soup
- 2 tablespoons olive oil
- 2 - 3 lbs boneless beef short ribs or chuck roast (or shin beef)
- 1 large onion, halved
- 8 cups water (or beef broth)
- 1 large onion, chopped
- 2 cups chopped carrots
- 1 1/2 cups chopped celery
- 4 garlic cloves, minced
- 2 cups sliced fresh mushrooms
- 1 (28 ounce) can diced tomatoes, undrained
- 1/2 cup fresh Italian parsley, chopped
- 1 tablespoon salt, or to taste
- 1/2 teaspoon fresh ground pepper, or to taste
- 1 teaspoon whole allspice berries
- 2 bay leaves
- 1 cup pearl barley
- 2 cups fresh spinach leaves, packed
- 8 cups beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Barley And Mushroom Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Barley And Mushroom Soup
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-low heat.
- Add beef and halved onion; brown on all sides, about 10 minutes.
- Pour in 8 cups beef broth.
- Simmer, partially covered, for 2 hours.
- Skim surface as needed.
- Remove beef to a plate.
- Strain stock through a sieve lined with dampened paper towels.
- Remove bone and gristle from the beef.
- Shred beef and add to strained stock.
- Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-low heat.
- Add chopped onions, carrots, and celery; 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 for 1 minute.
- Stir in mushrooms and cook for 5 minutes longer.
- Add strained stock with beef, diced tomatoes, parsley, salt, pepper, allspice, and bay leaf.
- Bring to a boil; stir in barley.
- Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes.
- Stir in spinach during the last 5 minutes of cooking.
- Taste and adjust seasonings.
- Remove bay leaf before serving. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
52g
Fat
43g
Carbs
17g
