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WANTED: Beef Barley Soup
- Thread starter nancywisc
- Start date
michael-in-phoenix
Well-known member
Hi Nancy. I use this one from ...
...Cook's Illustrated. The only change I make is I usually leave the thyme out. It's just personal preference.
The real beauty of this recipe is the way the beef broth is made. It makes a delicious broth, and there's no other recipe that approaches the flavor.
Beef Barley Soup with Mushrooms and Thyme
Serves 6. Published January 1, 1998.
Ingredients
Rich Beef Broth For Soup
2 tablespoons vegetable oil
6 pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
1 large onion , halved
1/2 cup dry red wine
1/2 teaspoon table salt
Soup
2 tablespoons vegetable oil
1 medium onion , cut into medium dice
2 medium carrots , cut into medium dice
12 ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin
1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
1/2 cup canned tomatoes , cut into medium dice
1/2 cup pearl barley
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper
Instructions
1. For Broth: Heat 1 tablepoon oil in a large soup kettle or Dutch oven over medium-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding the additional teaspoon and a half of oil to the pan if necessary. Remove and set aside. Add red wine to the empty kettle; cook until reduced to a syrup, 1 to 2 minutes. Return browned bones, meat, and onion to kettle. Reduce heat to low, then cover and sweat meat and onions until they have released about 3/4 cup dark, very intensely flavored liquid, about 20 minutes. Increase heat to medium-high, add 2 quarts water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender, 1 1/2 to 2 hours.
2. Strain broth, discard bones and onions, and set meat aside, reserving half of the meat for another use. (At this point broth and meat can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the unreserved meat is cool enough to handle, shred into bite-size pieces. Reserve 2 cups shredded meat for soup.
3. For Soup: Heat oil over medium-high heat in a soup kettle or Dutch oven. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms; sauté until softened and liquid almost evaporates, 4 to 5 minutes longer. Add thyme and tomatoes, then beef broth, meat, and barley; bring to simmer. Reduce heat to low; simmer until barley is just tender, 45 to 50 minutes. Stir in parsley, adjust seasonings, including salt and pepper to taste, and serve.
...Cook's Illustrated. The only change I make is I usually leave the thyme out. It's just personal preference.
The real beauty of this recipe is the way the beef broth is made. It makes a delicious broth, and there's no other recipe that approaches the flavor.
Beef Barley Soup with Mushrooms and Thyme
Serves 6. Published January 1, 1998.
Ingredients
Rich Beef Broth For Soup
2 tablespoons vegetable oil
6 pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
1 large onion , halved
1/2 cup dry red wine
1/2 teaspoon table salt
Soup
2 tablespoons vegetable oil
1 medium onion , cut into medium dice
2 medium carrots , cut into medium dice
12 ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin
1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
1/2 cup canned tomatoes , cut into medium dice
1/2 cup pearl barley
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper
Instructions
1. For Broth: Heat 1 tablepoon oil in a large soup kettle or Dutch oven over medium-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding the additional teaspoon and a half of oil to the pan if necessary. Remove and set aside. Add red wine to the empty kettle; cook until reduced to a syrup, 1 to 2 minutes. Return browned bones, meat, and onion to kettle. Reduce heat to low, then cover and sweat meat and onions until they have released about 3/4 cup dark, very intensely flavored liquid, about 20 minutes. Increase heat to medium-high, add 2 quarts water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender, 1 1/2 to 2 hours.
2. Strain broth, discard bones and onions, and set meat aside, reserving half of the meat for another use. (At this point broth and meat can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the unreserved meat is cool enough to handle, shred into bite-size pieces. Reserve 2 cups shredded meat for soup.
3. For Soup: Heat oil over medium-high heat in a soup kettle or Dutch oven. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms; sauté until softened and liquid almost evaporates, 4 to 5 minutes longer. Add thyme and tomatoes, then beef broth, meat, and barley; bring to simmer. Reduce heat to low; simmer until barley is just tender, 45 to 50 minutes. Stir in parsley, adjust seasonings, including salt and pepper to taste, and serve.
michael-in-phoenix
Well-known member
PS: The broth made in this recipe is absolutely DIVINE for french onion soup. Oy.
markinhouston
Well-known member
REC; Beef Barley Soup
Beef Barley Soup
This is a tweaking of Zingerman's Mushroom
and Barley Soup (archived at 28946.1) to
which I have added chunks of beef chuck.
2 Tbsp dried porcini mushrooms
2 T unsalted butter
1 large onion, thinly sliced
2 ribs celery, diced
2 carrots, diced
5 cloves garlic, minced
1 pound crimini mushrooms, quartered
1 Tbsp flour
2 quarts beef stock
1 & 1/2 pounds beef chuck, cut in 3/4" cubes
1 cup whole barley
2 tsp salt or to taste
Soak the dried mushrooms in enough hot water
to cover for half an hour. Strain through a
filter, reserving the liquids.
Chop the reconstituted dried mushrooms. Melt
the butter in a stockpot and add the onion,
celery, carrots, garlic and fresh mushrooms
until soft, about 5 minutes. Lower the heat
and add the flour, stirring every 30 seconds
for about 5 minutes, or until thick.
In a soup pot heat the beef stock. Add the
beef chunks. Add the mushroom mixture one
cup at a time, stirring after each addition.
Bring to a boil, lower heat, and simmer for
30 minutes. At the end of 30 minutes,
add reserved mushroom liquid and the barley.
Stir well and add salt to taste. Cover the
pot and simmer for another hour or so, until
the barley is tender and the soup is
thickened, stirring often.
Beef Barley Soup
This is a tweaking of Zingerman's Mushroom
and Barley Soup (archived at 28946.1) to
which I have added chunks of beef chuck.
2 Tbsp dried porcini mushrooms
2 T unsalted butter
1 large onion, thinly sliced
2 ribs celery, diced
2 carrots, diced
5 cloves garlic, minced
1 pound crimini mushrooms, quartered
1 Tbsp flour
2 quarts beef stock
1 & 1/2 pounds beef chuck, cut in 3/4" cubes
1 cup whole barley
2 tsp salt or to taste
Soak the dried mushrooms in enough hot water
to cover for half an hour. Strain through a
filter, reserving the liquids.
Chop the reconstituted dried mushrooms. Melt
the butter in a stockpot and add the onion,
celery, carrots, garlic and fresh mushrooms
until soft, about 5 minutes. Lower the heat
and add the flour, stirring every 30 seconds
for about 5 minutes, or until thick.
In a soup pot heat the beef stock. Add the
beef chunks. Add the mushroom mixture one
cup at a time, stirring after each addition.
Bring to a boil, lower heat, and simmer for
30 minutes. At the end of 30 minutes,
add reserved mushroom liquid and the barley.
Stir well and add salt to taste. Cover the
pot and simmer for another hour or so, until
the barley is tender and the soup is
thickened, stirring often.
My own T&T - family loves this one! >>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60717
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60717
richard-in-cincy
Well-known member
Rec: Beef Barley Soup (with shiitake mushrooms) A Barbara Kafka special!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19034
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19034
I make soup from just about anything...
One of my favorite chicken vegetable soups is made from a grocery-store rotisserie chicken. I take the meat off the carcass for other things, then cook the frame with celery, onion, and carrots. When the stock is ready, I strain it, and add fresh vegetables, some of the meat and noodles or rice.
If I don't have time, I'll use canned broth, and sometimes bouillon. It depends what I'm up against, ingredients and time. Left over meat of almost any kind can be introduced to any broth based soup.
Then there's vegetable soups and chowders...cream of broccoli, asparagus, cauliflower, squash, or split peas, or beans cooked with onion, garlic, and a ham hock... Serious cold weather comfort foods!
One of my favorite chicken vegetable soups is made from a grocery-store rotisserie chicken. I take the meat off the carcass for other things, then cook the frame with celery, onion, and carrots. When the stock is ready, I strain it, and add fresh vegetables, some of the meat and noodles or rice.
If I don't have time, I'll use canned broth, and sometimes bouillon. It depends what I'm up against, ingredients and time. Left over meat of almost any kind can be introduced to any broth based soup.
Then there's vegetable soups and chowders...cream of broccoli, asparagus, cauliflower, squash, or split peas, or beans cooked with onion, garlic, and a ham hock... Serious cold weather comfort foods!
Same here Glennis..
When I was working I used to come in and do the dinner shift, which always had to include a soup. There were always leftover veggies form lunch,I would almost always use them - roasted veggies, curried veggies, even eggplant parmesan turned into soup one day as Italian Eggplant Soup! Just add stock and then whatever meats, noodles, rice, etc are around -
A lentil salad also morphed into soup one particularly empty fridge day!
When I was working I used to come in and do the dinner shift, which always had to include a soup. There were always leftover veggies form lunch,I would almost always use them - roasted veggies, curried veggies, even eggplant parmesan turned into soup one day as Italian Eggplant Soup! Just add stock and then whatever meats, noodles, rice, etc are around -
A lentil salad also morphed into soup one particularly empty fridge day!