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"Hunger is the best sauce in the world."--Cervantes

GRANDPA'S BEEF, MUSHROOM & BARLEY SOUP Recipe

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This recipe for GRANDPA'S BEEF, MUSHROOM & BARLEY SOUP is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
^j^
Directions:
Directions:
ORIGINAL RECIPE MAKES 4 HEFTY QUARTS

1 cup pearl barley
2 1/2 cups water
8 ounces broken dried mushrooms
1/2 cup water
1 (3 pound) boneless chuck roast
5 quarts water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1 (14 ounce) can beef broth
1 tablespoon kosher salt
1 teaspoon pepper

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.

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.

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.
Number Of Servings:
Number Of Servings:
4 quarts
Preparation Time:
Preparation Time:
14 hours (Oh, so very much worth it!)
Personal Notes:
Personal Notes:
Behold, I stand at the door and knock. If anyone hears My voice and opens the door, I will come in to him and dine with him, and he with Me.
~ Revelation 3:20

 

 

 

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