In addition to the vital role they play breaking down organic material on the forest floor, mushrooms have a number of health benefits including helping to support cognitive function and reducing cancer risk. They are a healthy substitute for meat and can also partially lessen the impact of reducing salt on the overall flavor of the dish.
Let this recipe for Beef, Barley, and Mushroom Soup warm you from the inside out on those chilly autumn nights. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“To feel safe and warm on a cold, wet night, all you really need is soup.”
–Laurie Colwin
Beef, Barley, and Mushroom Soup
Seriously Simple: Easy Recipes for Creative Cooks, Diane Rossen Worthington (2002)
Ingredients
- 1 oz dried shiitake mushrooms, soaked in 2 cups boiling water for 30 minutes (the stems are tough, so it is best to discard them)
- 2 Tbsp olive oil
- 3 leeks, white and light green parts only, cleaned and coarsely chopped
- 2 beef shanks (~1½ lb) (beef shank is the leg portion of a steer or heifer. Chuck roast, short ribs, or even turkey thighs can be substituted)
- Salt and freshly ground pepper to taste
- ½ cup pearl barley (barley, a member of the grass family [Poaceae], is a major cereal grain. Pearl or pearled barley has been processed to remove the indigestible outer hull and polished to remove some or all of the bran layer. It has a subtle nutty flavor with a slightly chewy texture, similar to farro and brown rice)
- 2 carrots, peeled and coarsely chopped
- 1 lb white button mushrooms, coarsely chopped (brown mushrooms also work fine)
- 7 cups chicken or beef broth (canned or boxed beef broth is only required to have a liquid:protein ratio of 135:1 (i.e., not much actual meat), with yeast extracts providing most of the flavor. In contrast, most boxed or canned chicken broths have a liquid:protein ratio of 60:1, providing far better flavor even in beef-based dishes)
- 1 Tbsp soy sauce
- 3 Tbsp fresh parsley, finely chopped
Instructions
- Strain the dried mushrooms over a bowl, squeeze them dry, and reserve 1 cup of the soaking liquid. Cut the mushrooms into ¼-inch dice and put into a small bowl. Strain the reserved mushroom liquid through a fine-mesh sieve over the mushrooms. Set aside.
- In a large soup pot, heat the olive oil over medium-high heat. Add the leeks and sauté until softened, 5–7 minutes. Season the beef shanks with salt and pepper and add to the leek mixture. Brown them on each side for about 2 minutes. Add the barley, carrots, and fresh mushrooms and sauté until coated, about 1 minute. Add the broth, reduce heat to low, cover, and simmer the soup for 1–1½ hours, or until the barley is tender but not mushy.
- Remove the beef and let cool. Shred the meat and return it to the soup. Add the reserved dried mushroom mixture to the soup. Add the soy sauce and parsley, and simmer for 5 minutes or until slightly thickened. Season with salt and pepper.
- The soup may be served immediately or prepared up to 3 days ahead, then covered and refrigerated. It may also be frozen.