Recipe by Lobbylady
"I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it."
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2 1/2 cups
broken dried mushrooms
1 (3 pound)
boneless chuck roast
chopped fresh parsley
chopped fresh dill
1 (14 ounce) can
my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms.
They can't wait til I make it again
Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again.
I made some changes-I cooked stew meat in the crock pot with a package of brown gravy mix and 2 cups of water. Once that was about done, I cooked quick barley (1cup) according to the package directions. I put the barley, parsley, salt, etc all in the crock pot with the meat to finish for about an hour.
This soup is just what I was looking for and it taste super. My Mom use to add fresh dill to her mushroom soup, so delicious.
This is an excellent recipe. I modified it a bit by using Marmite in the stock instead of beef stock and 3 veggie stock cubes with one cup of pearl barley and 6 cups of water. I used some scotch fillet I had in the freezer, added zucchini, carrots, swede and a parsnip to the recipe and put it all in the crockpot on high for 8 hours. The beef was even frozen. It is DIVINE. Absolutely divine, we're about to go and eat it but I've been sneaking bites. Oh and I used fresh picked field mushrooms as well, about 4 cups worth as they cook down to be quite small.
The guys loved this rich hearty soup and my husband's friends even (a first!) asked for the recipe. I used already cut up stew meat instead of chuck roast, fresh mushrooms instead of dried, and farro (much like barley) instead of barley. I made the substitutions because that's what I had on hand - I was looking for a recipe to use the mushrooms and beef I already had. Glad I found this :) I boiled the stew meat and skimmed off the foam as directed. After skimming, I added the farro (barley) and cooked it with the beef (no pre-soaking) at a slow boil for about 20 minutes until al dente. I then added the quartered mushrooms and seasonings to the pot and reduced to a simmer. I cooked until the meat was very tender in about 2 1/2 hrs. It was very filling with some nice rustic crusty bread. Also ridiculously easy using meat already cut up and quick cooking barley. I only needed to chop the mushrooms and herbs and cooked everything in one pot so cleanup was a snap too. A winner at my house!
This was the best! I love barley and found quick cooking barley. I used stew meat that I cut into smaller pieces. Also, had fresh mushrooms YUMMIE. My husband ate 4 bowls in one sitting---and he's not ususally a "soup guy". My new favorite soup!!
The whole family asked for seconds! Very good! I didn't have time to soak my barley, and when the meat was done the soup was thick, like oatmeal. So, I added some extra broth. You may want to have some extra broth on hand, also. I used 8 oz of fresh mushrooms - could have used a bit more.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandpa's Beef, Mushroom, and Barley Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 416
** Calories from Fat: 172
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