Beef and Barley Soup With Roasted Mushrooms

Hearty soups, that nearly double as stews, satisfy most cold weather hankerings. I’m drawn to recipes that contain both a protein and a whole grain — such as beef or lamb for flavor and barley or farro hunger slaking.

I love the nutty flavor and velvety texture that barley gives to soups. Among whole grains, barley is one of the best sources of fiber; it also contains a rich source of B vitamins. Look for hulled barley, which is minimally processed to remove only the outer hull, leaving the bran and germ intact. Pearled barley has neither the hull nor the bran, making it quicker cooking, but somewhat less nutritious.

Note that barley does contain gluten. You can substitute brown rice in the recipe that follows; cooking time will be about the same. Other gluten-free options include faster cooking quinoa and sorghum.

For the richest flavored soups, start with a broth or stock made from bones. Not fancy cooking, just time-consuming. Luckily, many local butchers and meat markets carry an array of homemade broths in the freezer case. Alternatively, jarred broth concentrates offer good flavor in no time and are a far better solution than salty bouillon cubes and boxed broth (where you pay for water and packaging.)

Often, mushrooms simmer alongside the barley in this style of soup. I prefer to roast assorted mushrooms at high heat to caramelize them a bit for added flavor. Roasting also gives the mushrooms a bouncy texture, rather than a mushy texture from a brothy simmer. Use these golden mushrooms as a garnish for soup, folded into scrambled eggs, layered in a grilled cheese sandwich or as a topping for baked potatoes and pasta.

Serve this beef and barley soup garnished with something green and richly flavored, such as chopped fresh cilantro, basil or arugula leaves. Whole grain sliced bread or crispy croutons finish a cheerful, cold-weather meal.

Beef and Barley Soup with Roasted Mushrooms

Makes 6 servings

Note: This soup freezes well. Lamb stew meat tastes great here too.

Ingredients:

• 1 to 1 1/4 pounds boneless beef chuck roast, cut into 1-inch pieces
• Salt, freshly ground black pepper
• 3 tablespoons vegetable oil for high-heat cooking
• 3 or 4 large shallots, diced (or 1 small white onion)
• 1 large leek, split lengthwise, well rinsed, thinly sliced
• 3 medium-size carrots, peeled, sliced into 1/4-inch thick rounds
• 1/4 cup dry red wine or sherry
• 1 quart (32 ounces) low-sodium beef broth or beef stock
• 1 can (14.5 ounces) diced fire-roasted tomatoes
• 1 teaspoon sweet paprika
• 1/4 teaspoon dried thyme
• 1 cup uncooked medium barley (not pearl barley)
• Garlicky roasted mushrooms, see recipe
• Large croutons, for serving
• Chopped fresh cilantro, basil or baby arugula, for garnish

Directions:

1. Season the beef pieces with salt and freshly ground pepper. Heat vegetable oil in the bottom of a large Dutch oven. Add seasoned beef pieces in a single, uncrowded layer. Cook, turning occasionally, until browned. Remove to a plate as the pieces brown and continue to brown all the beef.
2. Add shallots, leek and carrots to the pan drippings. Cook and stir about 5 minutes. Stir in wine and scrape up all the browned bits from the bottom of the pan. Stir in the browned beef, broth, tomatoes, paprika, thyme and 2 cups water. Cover the pan with the lid slightly askew. Simmer, partly covered, stirring often, until beef is tender, 1 to 1 1/2 hours.
3. Stir in barley and simmer until beef is fall-apart tender and barley is soft, about 45 minutes. Season to taste with salt and pepper.
4. Serve beef and barley soup topped with roasted mushrooms, croutons and cilantro.

Garlicky Roasted Mushrooms

Makes about 2 cups

Note: Use an assortment of cremini, button and oyster mushrooms here. Add shiitake for texture and flavor, but be sure to remove their tough stems.

Ingredients:

• 1 pound assorted mushrooms, cleaned, trimmed
• 1/4 cup olive oil
• 3 cloves garlic, thinly sliced
• ¼ teaspoon each: salt, freshly ground black pepper
• ¼ teaspoon dried thyme
• Chopped fresh herbs, optional

Directions:

1. Heat oven to 450 degrees. Slice mushrooms into 1/3-inch thick slices. Place on a large rimmed baking sheet. Add olive oil, garlic, salt, pepper and thyme. Toss to coat everything nicely.
2. Spread mushrooms out in a single layer. Roast in oven, stirring once or twice, until tender and golden at the edges, 12 to 15 minutes. Finish with fresh herbs, if using.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple: Easy Recipes for Creative Cooks” and “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

©2023 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.

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