Beef, Mushroom, and Barley Soup
This hearty Beef, Mushroom, and Barley Soup from Epicurious is exactly what you’ll want for dinner now that it is fall. K used some dried porcini mushrooms we had on hand and swapped in some beef broth to add more flavor. Needless to say, this soup was delicious! The short ribs were also a nice touch. Modified recipe below.
Beef, Mushroom, and
Barley Soup
Yield: Makes 8 to 10
servings
Active Time: 45 min
1-½ oz dried mushrooms
3 cups boiling-hot water
plus 4 cups cold water &
4 beef broth
1 pound cross-cut beef short
ribs or flanken
2-½ teaspoons salt
½ teaspoon black pepper
1 large onion, chopped (2
cups)
2 carrots, cut into ¼-inch
dice
2 celery ribs, cut into
¼-inch dice
½ pound fresh cremini
mushrooms, trimmed and quartered
2 tablespoons vegetable oil
1 cup pearl barley
¼ cup chopped fresh
dill
1) Soak dried mushrooms in
boiling-hot water in a bowl until softened, about 20 minutes.
2) Drain in a
paper-towel-lined sieve set over a bowl and reserve soaking liquid.
3) Rinse mushrooms, pat dry,
and finely chop.
4) Bring soaked mushrooms,
soaking liquid, ribs, salt, pepper, and remaining 4 cups cold water and 4 beef broth 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.
5) Transfer ribs with a
slotted spoon to a cutting board to cool, reserving broth.
6) 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.
7) Stir in barley and cook,
stirring, 1 minute.
8) Discard bones, fat, and
gristle from meat, then cut meat into ½-inch pieces and add to broth along
with barley mixture.
9) Simmer, uncovered, until
barley is tender, about 40 minutes.
10) Skim fat from surface,
then stir in salt to taste.
Cooks’ note: Soup without dill can be
made 3 days ahead and cooled, uncovered, then chilled, covered. Remove any
solidified fat before reheating.