WILD MUSHROOM BARLEY SOUP WITH FLANKEN (BEEF SHORT RIBS)
This soup looks very clean and modern -- not the way Grandma served it. The next day, you can mix leftovers up into old-fashioned style "thick soup."
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
- In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
- On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
- Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
- To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
- Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
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Lawrence Mosako
[email protected]This soup is a great way to use up leftover vegetables. I often add in whatever vegetables I have on hand, such as carrots, celery, and onions.
Kylie Dodd
[email protected]The mushrooms in this soup add a nice earthy flavor. I love using a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
Kyamuwendo Joshua
[email protected]The barley in this soup gives it a nice heartiness. It's a great way to get your whole grains in.
Allan Gilbert
[email protected]I love the way the beef short ribs fall apart in this soup. It's so tender and flavorful.
joaquin barrios
[email protected]This is one of my go-to recipes for a quick and easy weeknight meal. It's always a hit with my family.
ahmad mushfiq naziry
[email protected]I've made this soup several times and it's always a favorite. It's so easy to make and it's always delicious.
Carmela Falconer
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
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[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are so comforting.
David Molina
[email protected]I love the combination of flavors in this soup. The beef, barley, and mushrooms are all so hearty and flavorful, and the fresh herbs really brighten up the dish.
Laalu Kumar
[email protected]This soup is a great way to use up leftover beef short ribs. I had some leftover from a roast I made the night before, and this soup was the perfect way to use them up.
Jannatol Mim
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was rich and flavorful, with just the right amount of spice. My family loved it!
Probitro Mahato
[email protected]This soup was absolutely delicious! The beef short ribs were fall-off-the-bone tender, and the barley and mushrooms added a hearty and flavorful base. I loved the addition of the fresh herbs, which really brightened up the dish.