Mushroom Barley Soup with Short Ribs
Submitted by rafab1
Hearty mushroom barley soup with fall-off-the-bone short ribs and fresh dill creates a soul-warming one-pot meal for cold evenings.
YIELD
8 servingsPREP
5 minCOOK
2 hrsREADY
2 hrsThis is the soup that makes you understand why people crave soup in winter.
Beef short ribs simmer until the meat is so tender it slides off the bone, enriching the broth with deep, savory flavor.
Pearl barley adds nutty chew and body, while fresh dill brightens the whole pot with its distinctive herbaceous note.
Two pounds of mushrooms contribute earthy depth without overwhelming the beefy richness.
Pro Tips
- Start this on a lazy weekend; the hands-off simmering time fills your house with incredible aromas
- Remove meat from bones after cooking and shred it back into the soup for easier eating
- The soup thickens as it sits; add more broth when reheating to achieve desired consistency
Ingredients
Directions
Place ribs, onion, garlic and celery in a soup pot.
Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour.
Add the barley, dill, salt and pepper and cook another 50 minutes.
Add the mushrooms and cook another 10 minutes.
Serve piping hot.
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