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Grandpa's Beef, Mushroom, and Barley Soup
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
855 minutes
Beef and mushroom barley soup with parsley, dill, salt, and pepper - a comforting classic for cold days.
Ingredients:
  • 1 cup pearl barley
  • 2.5 cups water
  • 8 ounces broken dried mushrooms
  • 0.5 cup water
  • 1 (3 pound) boneless chuck roast
  • 5 quarts water
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped fresh dill
  • 1 (14 ounce) can beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
Instructions:
  • In a bowl, soak barley in water overnight, covered. In a separate bowl, soak dried mushrooms in water overnight, covered.
  • In a large stockpot over medium heat, brown the chuck roast. Add 5 quarts of water, bring to a boil, and skim off any foam. Boil for about 15 minutes until no more foam forms. Add barley, mushrooms, water, parsley, dill, broth, salt, and pepper. Bring to a boil, then simmer on low heat for 4 to 6 hours, stirring occasionally until reaching desired thickness.
  • Remove large pieces of beef, trim off and discard the fat. Cut the meat into bite-sized pieces and add them back to the soup.

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