Mushroom Barley Soup with Flanken
User Reviews
4.9
-
Prep Time
45 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 45 mins
-
Servings
8 servings
-
Calories
225 kcal
-
Course
Soup
-
Cuisine
Middle Eastern
Mushroom Barley Soup with Flanken
Description
Mushroom Barley Soup with Flanken centers on short ribs browned to lock in flavor, then simmered in chicken or beef stock with soaked dried mushrooms and fresh white mushrooms. Vegetables like carrots, celery, and onion lend sweetness and texture while garlic adds depth. Pearl barley is cooked until tender, absorbing the savory broth, resulting in a soup with a robust, earthy mushroom and beef character. The scoring of the ribs allows the broth to penetrate the meat, enhancing the overall richness.
The method involves carefully browning the meat and mushrooms separately to develop layers of flavor before combining all ingredients for slow simmering. The drying and soaking of mushrooms intensify the umami taste and the barley provides a hearty consistency.
This soup can be served as a standalone comfort dish thanks to the protein from the ribs and the fiber from the barley. It’s an excellent option for a filling lunch or dinner, accommodating leftovers well for reheating.
Pay attention to soaking dried mushrooms thoroughly to extract maximum flavor and strain the soaking water to use in the soup, ensuring no grit remains. The soup requires a large pot for all ingredients and time to fully develop flavor with slow simmering.
Ingredients
- 8 short ribs about 2 1/2 lbs, flanken, meaty, trimmed
- 2 tablespoons olive oil or more as needed, or grapeseed oil
- 6 dried mushrooms
- 1 pound white mushrooms scrubbed and sliced
- 1 cup carrot about 2-3 medium carrots, peeled and chopped
- 1 cup celery about 3-4 stalks, chopped, including leaves
- 1 whole onion chopped, large
- 2 cloves garlic crushed
- 3 quarts chicken stock low sodium, or beef or mushroom stock
- 1 1/4 cups pearl barley
- 2 bay leaf
- salt
- black pepper
Instructions
- Rinse short ribs and pat dry. Generously salt and pepper them. With a knife, score the back side along the bone (this allows the meat to absorb more of the cooking liquid).
- In a large stockpot, heat 2 tbsp olive or grapeseed oil over medium high heat. Add shortribs and brown on all sides, about 4 minutes on each side.
- While the meat is browning, place dried mushrooms in a small bowl and cover with 3 cups of hot water. Allow to soak for 20 minutes.
- Once the meat has finished browning, remove and set aside. Add roughly half of the white mushrooms to the stockpot and brown over medium high heat. Remove and set aside.
- Add remaining half of white mushrooms to the pan and brown, adding additional oil as needed. Add carrots, celery, onion and the rest of the browned mushrooms. Cook until onions are translucent. Add garlic and cook until fragrant, then reduce the heat to medium.
- By now the dried mushrooms will have softened. Drain the mushroom soaking water by straining it through a coffee filter or multiple layers of cheesecloth (use a mesh strainer or colander to hold the filter or cheesecloth) directly into the stockpot. Stir, scraping any brown bits from the bottom of the pan as the liquid heats up.Give the soaked, softened mushrooms another quick rinse under running water to remove any remaining residue (wash carefully, grit can be hiding in the gills of the mushrooms). Chop the mushrooms into small pieces and add them to the stock pot.
- Add the chicken, beef or mushroom stock, barley, bay leaves and seared short ribs to the stockpot. Stir to combine all ingredients. Reduce heat to a low simmer. Allow soup to cook, uncovered, for 2 hours or until the barley and short ribs are completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. After cooking, season with salt and pepper to taste. I use about 1 1/2 tsp salt and a heaping 1/4 tsp pepper. Use whatever amount of seasoning tastes best for you.
- Remove all of the short ribs from the soup and shred, then mix the meat back into the soup before serving. Alternatively you may serve whole short ribs on the bone, 1-2 per bowl of soup.
Notes
- Use a large stock pot to accommodate all ingredients comfortably for simmering.
- Soak dried mushrooms in hot water for about 20 minutes and strain the soaking liquid carefully to remove any sediment before adding to the soup.
- Score the back of the short ribs to help the broth penetrate the meat more effectively during cooking.
- Adjust the amount of olive or grapeseed oil as needed when browning meat and mushrooms to avoid sticking or burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 668mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 2735IU | 55% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
