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4.2 from 33 votes

Duff Goldman's Beef and Barley Soup

Interview with Duff Goldman about his culinary journey, family food history, Charm City Cakes West, Duff's Cakemix, and his family recipe for Beef and Barley Soup.

Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 6 servings
Calories: 172 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 ounces dried mushrooms
  • 6 large, meaty short ribs
  • 3 whole celery stalks
  • 2 large whole carrots, peeled
  • 2 medium whole parsnips, peeled
  • 1 whole onion, pierced 2 times with a knife
  • 3/4 cup barley (or more if you want a very thick soup)
  • 1/2 teaspoon sugar
  • salt and black pepper

Instructions

    Cup of Yum
  1. Place dried mushrooms in the bottom of a saucepan. Dried mushrooms are important here, they’ll give the soup a lot more flavor than fresh ones. You can find them in cellophane packages in the produce section of most grocery stores. Duff’s mom didn’t specify which kind of mushrooms to use, so I chose a combination of shitake and porcini, which gave a terrific flavor to the broth. Add 1 quart (4 cups) of water to the saucepan and bring to a boil over high heat. As soon as the water comes to a rolling boil, remove saucepan from heat and let the mushrooms soak for 20 minutes.While mushrooms are soaking, place the short ribs in the bottom of a large, heavy pot and cover with 3 quarts hot water. Bring to a boil, skimming the foam that rises to the top, till the water is fairly clear.
  2. Add the whole celery, carrots, parsnips, and brown onion to the pot. Bring back to a boil, then reduce to a simmer.
  3. Drain the mushrooms by straining them through a coffee filter, reserving the mushroom soaking liquid in a bowl (use a mesh strainer or colander to hold the filter in place while you strain). Discard the filter, which will contain any residue that was left on the mushrooms.
  4. Pour the mushrooms and the mushroom liquid into the soup pot. Add the barley, sugar, ½ tbsp salt, and ¼ tsp black pepper. If you’re salt sensitive, you can reduce the salt to 1 tsp, but don’t skimp on it too much… it really helps to balance the sweetness of the cooked vegetables.Bring soup back to a gentle simmer. Let it cook uncovered for 2 ½ hours, stirring every so often and adding water to the pot as needed to keep the soup from getting dry. In the end, you want the soup to be nicely thickened with a rich, meaty stock and tender, fall-off-the-bone meat.
  5. When the soup is finished cooking, remove the onion and celery and discard. Remove the carrots and parsnips and slice them into rounds. Return the sliced cooked vegetables to the soup and stir. You can add more salt or pepper to taste at this point, if you need to. I thought it was absolutely perfect as-is.
  6. You can shred the meat and remove the bones, or serve one short rib per bowl of soup. Make the soup a day ahead and refrigerate overnight to allow the flavors to develop more. Duff's mom recommends serving with a slice of rye bread and a little horseradish on the side.

Notes

  • You will also need: 6-8 quart pot, medium saucepan, coffee filter, colander or mesh strainer, bowl

Nutrition Information

Calories 172kcal (9%) Carbohydrates 37g (12%) Protein 5g (10%) Fat 1g (2%) Sodium 40mg (2%) Potassium 586mg (17%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 3485IU (70%) Vitamin C 12.3mg (14%) Calcium 45mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 37g 12%
Protein 5g 10%
Fat 1g 2%
Sodium 40mg 2%
Potassium 586mg 12%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 3485IU 70%
Vitamin C 12.3mg 14%
Calcium 45mg 5%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.