Beef, Mushroom, and Barley Soup
Beef, Mushroom, and Barley Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoak 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.