Beef Barley Soup with Mushrooms and Thyme | America's Test Kitchen

Name: Beef Barley Soup with Mushrooms and Thyme | America's Test Kitchen
Total time: 240 min
Ingredients: 2 tablespoons vegetable oil; 6 pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones; 1 large onion, halved; 1/2 cup dry red wine; 1/2 teaspoon table salt; 1 medium onion, cut into medium dice; 2 medium carrots, cut into medium dice; 12 ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin; 1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme; 1/2 cup canned tomatoes, cut into medium dice; 1/2 cup pearl barley; 1/4 cup minced fresh parsley leaves; Salt and ground black pepper

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Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

Keywords

Main Courses
Beef
Grains
Vegetables
Soups

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Ingredients

2 tablespoons vegetable oil
6 pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
1 large onion, halved
1/2 cup dry red wine
1/2 teaspoon table salt
1 medium onion, cut into medium dice
2 medium carrots, cut into medium dice
12 ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin
1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
1/2 cup canned tomatoes, cut into medium dice
1/2 cup pearl barley
1/4 cup minced fresh parsley leaves
Salt and ground black pepper