Serves 8
130 min
Beef-and-Barley Soup With Porcini
Recipe GLPR9049b8017243b3
A hearty, rustic soup built on tender beef stew meat, nutty barley, and earthy porcini mushrooms simmered in rich beef stock. Root vegetables—rutabaga, carrots, and Brussels sprouts—add layers of flavor and texture, while fresh thyme and garlic create an aromatic foundation. This warming, satisfying dish is naturally dairy-free and gluten-free, making it a wholesome one-pot meal.
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Ingredients
1 ounce dried porcini mushrooms
8 cups unsalted beef stock, divided
2 tablespoons canola oil
1½ pounds beef stew meat
2 teaspoons kosher salt, divided
2 cups chopped yellow onion (about 1 medium onion)
2 tablespoons chopped fresh thyme
6 garlic cloves, chopped
1 cup uncooked hull-less barley
2 cups cubed peeled rutabaga (about 6 oz.)
2 cups chopped carrots (about 6 oz.)
2 cups quartered Brussels sprouts (about 4 oz.)
½ teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
Directions
In a small bowl, pour 1 cup of the beef stock over the dried porcini mushrooms. Let them steep for 15 minutes, then strain through a fine-mesh sieve, reserving both the soaking liquid and the rehydrated mushrooms.
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Season the beef stew meat with 1 teaspoon of the kosher salt, then working in batches to avoid crowding, sear the meat until deeply browned on all sides, about 2 minutes per side. Transfer to a plate.
Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the chopped garlic and fresh thyme, cooking until fragrant, about 1 minute.
Pour in the remaining 7 cups of beef stock along with the porcini soaking liquid. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the seared beef to the pot and bring to a simmer.
Cover the pot and reduce the heat to low. Simmer gently for 45 minutes until the beef is tender.
Stir in the uncooked barley, the reserved rehydrated porcini mushrooms (chopped if large), the cubed rutabaga, and the chopped carrots. Return to a simmer and cook covered for 30 minutes.
Add the quartered Brussels sprouts, remaining 1 teaspoon kosher salt, and black pepper. Continue simmering uncovered for 15 minutes until the barley is tender and the vegetables are cooked through.
Taste and adjust seasoning as needed. Ladle into bowls and garnish with the chopped fresh flat-leaf parsley. Serve hot.
