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Grandpa's Beef, Mushroom, and Barley Soup

Grandpa's Beef, Mushroom, and Barley Soup

Cost $20, save $30

Source: Recommended by CookPal

  • 360 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Grain

    • 1 cup pearl barley

  • Liquid

    • 2 ½ cups water
    • ½ cup water
    • 5 quarts water
    • 1 (14 ounce) can beef broth

  • Vegetables & Herbs

    • 8 ounces broken dried mushrooms
    • ½ cup chopped fresh parsley
    • ½ cup chopped fresh dill

  • Meat

    • 1 (3 pound) boneless chuck roast

  • Seasonings

    • 🧂 1 tablespoon kosher salt
    • 1 teaspoon pepper

STEPS

1

Combine barley and 2 ½ cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and ½ cup water in a bowl; cover and let soak overnight.

2

Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes.

3

Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.

4

Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

NUTRIENTS

Per 1 serving

🔥

416

Calories

  • 29
    Protein
  • 34
    Carbs
  • 19
    Fats

💡 Refrigerate leftovers to enjoy the next day; the soup often tastes better the following day as flavors meld further.Serve with rye bread or your favorite crusty bread for dipping into the soup.Adjust the salt and pepper to taste before serving – flavors can intensify after long cooking.