Beef Barley And Mushroom Soup Recipe

Ingredients for Beef Barley And Mushroom Soup

• Vegetable Oil
• Shin Beef
• 1 large onion, halved
• 8 cups beef broth
• Onions
• 2 carrots, chopped
• 2 stalks celery, chopped
• Garlic Cloves
• Fresh Mushrooms
• Canned Tomato
• Fresh Italian Parsley
• 1 tsp salt
• Fresh Ground Pepper
• Allspice Berries
• 1 bay leaf
• Pearl Barley
• Fresh Spinach Leaves

How to Make Beef Barley And Mushroom Soup

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-low heat.
2. Add beef and halved onion; brown on all sides, about 10 minutes.
3. Pour in 8 cups beef broth.
4. Simmer, partially covered, for 2 hours.
5. Skim surface as needed.
6. Remove beef to a plate.
7. Strain stock through a sieve lined with dampened paper towels.
8. Remove bone and gristle from the beef.
9. Shred beef and add to strained stock.
10. Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-low heat.
11. Add chopped onions, carrots, and celery; stir to coat with oil.
12. Cook covered, stirring occasionally, until tender, about 15 minutes. Do not allow to brown.
13. Stir in garlic, increase heat to medium, and cook for 1 minute.
14. Stir in mushrooms and cook for 5 minutes longer.
15. Add strained stock with beef, diced tomatoes, parsley, salt, pepper, allspice, and bay leaf.
16. Bring to a boil; stir in barley.
17. Reduce heat and simmer, partially covered, until barley is tender, about 45 minutes.
18. Stir in spinach during the last 5 minutes of cooking.
19. Taste and adjust seasonings.
20. Remove bay leaf before serving. Serve hot.