Beef Barley Soup


  • 4 cups beef stock, divided
  • 1/4 cup dried mushrooms
  • 1/2 cup barley
  • 1 carrot, peeled and sliced into thin rounds
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 1 tsp olive oil
  • 1/4 lb beef chuck, cut into 1/4 inch pieces
  • 1/4 cup fresh dill, chopped
  • kosher salt and fresh cracked black pepper to taste


  • Soak mushrooms in 1/2 cup of hot beef stock for 10 minutes.
  • Remove mushrooms from broth, rinse to remove dirt or grit and chop into large pieces.
  • Filter broth through a wire mesh sieve lined with a coffee filter or cheese cloth.
  • Combine barley, 2 cups of broth, mushrooms, the filtered broth, carrots, garlic and bay leaf in a 3-4 quart microwave-safe bowl and cover tightly with plastic wrap.
  • Cook  for 14 minutes in the microwave.
  • While the barley is cooing, saute the chuck cubes in a large skillet over medium high heat, until browned on all sides.
  • Add remaining 1 and 1/2 cups of broth to skillet and stir to combine.
  • Remove barley from micro wave, uncover and discard bay leaf.
  • Add the dill and cooked meat.
  • Taste for seasoning, then season with salt and black pepper if necessary.

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