Grandma’s Mushroom-Barley Soup

Name: Grandma’s Mushroom-Barley Soup
Yield: Makes 6 Main-Course Servings
Ingredients: 1 to 1½ ounces dried mushrooms (porcini, cèpes, or other); ⅔ cup barley; 10 ounces fresh mushrooms, white or wild, such as shiitake, chanterelles, portobellos, or a combination (Mushroom Basics), stems trimmed flush with the caps, caps sliced ¼ inch thick, and the stems coarsely chopped; 2 or 3 celery ribs, trimmed (leafy tops chopped and reserved), strings removed (Celery Stringing); Salt and freshly ground black pepper, to taste; 2½ to 3 pounds short ribs of beef (or meaty soup bones), cut by your butcher into 2- to 3-inch pieces, excess fat trimmed; 3 or 4 carrots, trimmed, peeled, and sliced ¼ inch thick; 2 garlic cloves, minced; 2 medium-large onions, coarsely chopped; 2 tablespoons vegetable oil, or as needed; Fresh parsley stems, tied in a bundle (optional); ½ cup chopped fresh parsley; ⅓ cup dried lima beans

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This recipe is adapted from one my mother has been feeding our family for years. A small amount of dried mushrooms provides lots of flavor. This recipe looks long, but it couldn’t be easier.

Ingredients

1 to 1½ ounces dried mushrooms (porcini, cèpes, or other)
2½ to 3 pounds short ribs

Dinner
Supper
Soup

Method

Soak the dried mushrooms in enough warm water to cover until softened, usually 20 to 30 minutes.
Meanwhile, pat the beef ribs dry with paper towels. Salt and pepper them lightly. Heat the oil in a large heavy pot or casserole over medium heat. Add the ribs, working in batches if necessary to avoid crowding the pot; sauté, turning several times with tongs