This popular recipe for deli-style Mushroom Barley Soup with Flanken is easy, savory and comforting. It’s the ideal one pot entree for a chilly afternoon.
As a California native now living in Los Angeles, I consider it the height of absurdity to complain about the weather. We are blessed with seriously mild seasons here, and I actually look forward to that little bit of winter that creeps up on us at this time of year.
Just a wisp of cold wind, a smattering of rain– barely enough to justify lighting up the fireplace and putting a pot of soup on the stove. I welcome this bit of dreariness in the middle of our seemingly endless summer.
This weekend here we are, a barely-rainstorm drizzling away outside, and I’m craving the comfort of a hot bowl of Mushroom Barley Soup.
I usually make this deli-style soup vegan style, but once in a while my family craves the extra savory heartiness of meat. A few short ribs turn this thick and wintery soup into a rib-sticking meal.
Dried mushrooms add an extra infusion of mushroom goodness to the already flavorful broth. I always add lots of black pepper, too. The barley slowly cooks to a thick, almost creamy finish.
So much savory goodness in a one-pot meal… just right for an almost-winter weekend. I might even light up the fireplace!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Food Photography Beauty Shots & Styling by Louise Mellor
Mushroom Barley Soup with Flanken
Ingredients
- 8 meaty short ribs (flanken), trimmed about 2 1/2 lbs
- 2 tablespoons olive or grapeseed oil or more as needed
- 6 dried mushrooms
- 1 pound white mushrooms scrubbed and sliced
- 1 cup peeled and chopped carrots about 2-3 medium carrots
- 1 cup chopped celery, including leaves about 3-4 stalks
- 1 whole large onion chopped
- 2 cloves crushed garlic
- 3 quarts low sodium chicken, beef or mushroom stock
- 1 1/4 cups pearl barley
- 2 bay leaves
- Salt and 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
Nutrition
It’s really good, thank you! Have you ever tried to add to the veggies to sauté 1 pickle ( tiny cubes or large grate) ? That’s picante and adds nice flavor. I choose a dill pickle with no vinegar :))
Interesting idea, I’ve never tried it. 🙂 Glad you enjoyed it!
It’s Gggggreat, my little twist on prep was to boil the meat the night before and pop it in the fridge. The nextday I just lifted the meat out of the fat and thereby reduced hip hugging substance a number of grams.
To Ray Grinberg; instead of the Tabasco, or along with it, I add catsup while it’s boiling. There is tomato, vinegar, sugar and seasonings. The color of the soup changes and is a nicer color and a better flavor. Try it. About 1/4 to 1/3 cup catsup stirred in and simmered.
Can you please tell me the sodium content in one portion.
To Anita:The salt content varies with the amount you put in yourself! If you are worried about salt don’t use any. You will have to deal with the lack of the salt not accentuating the flavors of the soup, but, the soup will taste nice.
Great recipe. I made it today. IMHO it needs a little more zing. A little Tabasco
what kind of mushrooms did you use? the dried ones
Susanna I use a mix, whatever I have in the cabinet. Shitake, porcini, even Morel… each adds a slightly different savory flavor. All are tasty. Enjoy!
For those of you who haven’t made this yet ….what are you waiting for 🙂 It is really good and freezes well. Time to make another batch.
Nina– agreed! So great in winter, total comfort food 🙂
Hi the recipe looks wonderful, but I do not have access to dried mushrooms. Is it okay without?
Thanks, Debbie
Hi Debbie– yes, it will be okay without, just a bit less mushroom-flavored. Still yummy though 🙂
I dry my own mushrooms…..and even grind some to get the powdered mushrooms that are SO hard to find in the US.
Fantastic! Made this more or less by the recipe except used cut up chuck instead of flanken/short ribs. Less fatty, less pricey, wonderful!. After meat browning and veggie sauteing, cooked it all in a pressure cooker for 20-30 minutes, followed by a leisurely simmer til dinner was ready. Very much enjoyed by one and all. thanks !
You’re welcome Moshe! 🙂
This recipe takes me back to my childhood.
I would love to try this recipe.
I’m using lentils instead. Trying vegan this year, but I’m also gluten free so barley would make me super sick. I know lentils will change the consistency entirely and the flavor profile, but it still sounds so good!!
Let us know how it goes Stephanie, I’m intrigued by this idea as well 🙂
On 1/12 I asked if soup could be made in a crock pot if so for how long do I cook it, the questions still hasn’t been answered, I would like an answer. thanx
Lee I have never cooked this in a crock pot. I am not sure of the timing. If I were to try it I would cook it on low for 6-8 hours, adding broth as needed to keep from getting dry, but since I haven’t actually tested this method I hesitate to recommend specifics and can’t promise how it will turn out. FYI when I have an answer to a question I post it, if not I leave it open to other commenters who may have tried it. Good luck.
Did the veggi version and it was really great – the dried mushrooms add a lot of flavor and unlike the deli variety you actually get mushrooms – again the cooking technique for the mushrooms lends a special flavor – great and keep up the good works!
So glad you liked it John!
Yum, yum!
As my mother used to say … anyone who thinks making good soup is cheap, doesn’t know what they are talking about.
I have been making my mother’s beef barley soup for years and love it. After seeing your recipe, I decided to try your version. It is a bit more labor intensive than mine… boiling the meat and some marrow bones, then adding the veggies… but I have to say, yours is as ‘almost’ as good as mine according to me…BUT my husband prefers yours. I especially like the addition of more mushrooms and the dried mushrooms and the 2 hour cooking time was better than my 3 hour time. The meat tastes better.
I makes soups, stews etc..the night before, refrigerated them overnight, and then remove the layer of fat. My husband couldn’t wait overnight, and had a bowl BEFORE dinner and kept raving about it. I used chicken broth and will try beef broth the next time.
As I always do with big pot of soup etc.. I will be freezing a as much as I can for future quick meals.
DRIED MUSHROOMS… I grind them up in my little 4 cup food processor and keep them in a jar to be added to soups, eggs, stews …. whenever I want a touch of mushroom flavor. They last for ages.
Hey thanks Nina! Glad you and your husband enjoyed. The dried mushrooms really do make a big difference.
From force of habit, I will probably add some marrow bones next time.
Sometimes I put the cooked marrow back into the soup … and other times it goes directly onto my hips! Soup bones used to be free 🙂 but then they realized that they could make $$$ off of them 🙁
Flanken rules!
Looks wonderful.
I use filet and marrow bones
Have mercy, this is delicious! I became allergic to red meat years ago (thank you, Lone Star tick bite), so I used chicken tenders sauteed at the last, diced, and added to the soup. Used chick broth, all the holy trio, and a leftover sliced leek, and my oh my, this soup is a keeper! Didn’t have dried mushrooms in the cupboard, but decided to take a chance on the handful of shiitakes from the fridge, in addition to the button boys. Just fine. They added texture. It’s cold and rainy here right now, but I am happy. Thank you so much for this comfort soup! It’s a keeper. Sandy in North Carolina.
Great adjustments Sandy! Sounds like a tasty meal. 🙂 Glad you enjoyed it!
Can I put this in the crock pot, if so for how long?