YaYa’s Favorite Beef, Barley and Mushroom Soup


“Wine can be considered with good reason as the most healthful and hygienic of all beverages.” – Louis Pasteur

YaYa's Beef Barley and Mushroom Soup III

Perfect soup for a cold rainy day here in North Carolina and I’m sure that this soup would be the perfect hearty dinner in colder parts of the country.  I put this soup together rather quickly today, but I had a taste a while ago and find that the dried mushrooms give it a deep delicious flavor, not overwhelming at all…I have yet to add the fresh mushrooms and maybe I’ll just add a few of the gourmet blend mushrooms to not overwhelm with mushroom flavor…I have made a simple garden salad and warm rustic bread slices.

Beef, Barley & Mushroom Soup

serves 4-6

1 large soup pot or Dutch oven
1-2 tablespoons olive oil to sauté meat and vegetables
1-1/2 pounds boneless beef short ribs, cut into about 1-1-1/2 inch cubes, seasoned with salt and pepper
2 leeks, white part only cut into quarters and chopped
1 sweet onion, diced
4 carrots, diced
3 stalk of celery, diced
2 cloves of garlic, chopped
Bay leaf sprig with 3 small leaves attached
3 sprigs fresh thyme leaves removed
A couple stems of fresh parsley remove stems, chop parsley
Fresh rosemary, about 6 little spikes removed from stem
4 ounces dried porcini and shiitake mushrooms, soaked, drain liquid and chop rehydrated mushrooms (reserve broth for soup, but strain it before adding to soup)
3/4 pound fresh cleaned sliced mushrooms
Splash of red wine
¾ cups mushroom broth
6 cups beef broth
1 cup Pomi diced tomatoes
1 cup barley- I like to toast the barley
*optional barley cooked separately in additional beef or vegetable broth

Beef Barley and Mushroom Ingredients

Brown meat in hot olive oil in a Dutch oven for about 5 minutes turning often. Remove meat add chopped veggies and herbs top pot and sauté for 4 or so minutes (add garlic for last ½ minute of sautéing time). Deglaze pot with red wine return beef to pot along with the rest of the ingredients and simmer partially covered for at least an hour, test the beef for tenderness (1-1/2 to 2 hours) add the barley for the last 15 minutes or until barley is tender.  I prefer to cook my barley separately in beef or vegetable broth according to package directions and then add to each bowl of soup.