Mushroom Barley Soup


– 1 short rib of beef
– 1/4 med. sweet onion in one chunk
– 2 stalks celery cut into 3 pieces each
– two med. carrots, peeled and cut into 3 pieces each
– one fresh parsley knot
– 16 oz. fresh mushrooms, chopped
– butter
– 3/4 cup pearl barley, rinsed
– salt
– freshly ground black pepper


In a med. stock pot sear short rib well on all sides in one tbsp of butter. Add lightly salted water to submerge the rib, cover and simmer all day, adding water occasionally to keep ribs submerged. When meat is tender remove rib from stockpot, trim off and mince the meat and reserve it. Return the bone to the pot.

Submerge carrots, parsley, onion and celery in lightly salted water in a med. saucepan, cover and simmer for 20 minutes. Remove pot from heat, remove vegetables, chop carrots and celery and reserve, and discard onions and parsley.

Lightly salt and sautée mushrooms in 4 tbsp of butter till they and their juice are dark brown. Remove from heat. Do not cook away all of the juice.

When beef stock is ready add mushrooms with their juice, vegetable stock and barley. Simmer for about 1/2 hour or till barley is al dente. Add carrots and celery, remove pot from heat and serve.

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