Grandpa's Beef, Mushroom, and Barley Soup

As the title indicates, this soup features beef, mushrooms, and barley. Parsley, dill, salt, and pepper are the only seasonings for this traditional-style soup that will warm you up on chilly days.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 416 Calories

Ingredients

• 1 cup pearl barley
• 1 (14 ounce) can beef broth
• 5 quarts water
• 1 (3 pound) boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon pepper
• 8 ounces broken dried mushrooms
• 0.5 cup water
• 0.5 cup chopped fresh parsley
• 2.5 cups water
• 0.5 cup chopped fresh dill

Recipe Instructions

Step 1

Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.

Step 2

Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.

Step 3

Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.