Savory Slow-Cooked Beef and Barley Mushroom Soup
This hearty and flavorful soup is a comforting blend of tender beef, earthy mushrooms, and wholesome barley. Inspired by a Gordon Ramsay recipe, it delivers a delightful depth of flavor that simmers throughout the day. The inclusion of finely chopped mushrooms ensures even the pickiest eaters will enjoy this nutritious dish. Prepare in advance for a hassle-free cooking experience—just soak the mushrooms the night before and combine all ingredients in your slow cooker before heading out. You'll return home to a warm, inviting aroma that fills your kitchen, ready to serve a delicious bowl of soup that the whole family will love.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Dried shiitake mushrooms
8 ounces (Soaked in hot water, chopped finely)
Hot water
3 cups (For soaking dried mushrooms)
Vegetable oil
1 tablespoon (For cooking)
Stewing beef
8 ounces (Trimmed, cut into bite-sized pieces, patted dry)
Celery
4 stalks (Diced)
Onions
2 (Finely chopped)
Garlic
1 tablespoon (Minced)
Gingerroot
1 tablespoon (Minced)
Black pepper
1/2 teaspoon
Chinese five spice powder
1/2 teaspoon
Fresh shiitake mushrooms
8 ounces (Stems removed, caps sliced)
Barley
2/3 cup
Beef stock
4 cups (For soup base)
Soy sauce
1/4 cup (To enhance the flavor)
Green onion
To taste (Finely chopped for garnish)
Instructions
1
Begin by soaking the dried shiitake mushrooms in hot water in a bowl for 30 minutes. After they have softened, strain the mixture through a fine sieve lined with paper towel, keeping the soaking liquid. Discard any debris and set the finely chopped mushrooms and reserved liquid aside separately.
2
In a skillet, heat the vegetable oil over medium heat for about 30 seconds. Add the diced beef, celery, finely chopped onions, and reserved dried mushrooms. Cook this mixture while stirring for about 1 minute.
3
Next, reduce the heat to low, cover the skillet, and cook until the vegetables become softened, which should take around 8 minutes. Stir in the minced garlic, minced ginger, black pepper, and five spice powder, and cook for an additional minute.
4
Incorporate the fresh shiitake mushrooms and barley into the skillet, tossing everything together to coat. Pour in the beef stock and reserved mushroom soaking liquid, bringing the mixture to a boil over high heat.
5
Once boiling, transfer the contents from the skillet into the stoneware of your slow cooker. Cover and cook on low for 8 hours or on high for 4 hours until the barley is tender.
6
Before serving, stir in the soy sauce for an extra burst of flavor. Ladle the soup into bowls and garnish with finely chopped green onions to finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooked Beef and Barley Mushroom Soup?
It is a hearty, comforting blend of tender beef, earthy mushrooms, and wholesome barley inspired by a Gordon Ramsay recipe.
How long should I soak the dried shiitake mushrooms?
Soak the dried shiitake mushrooms in hot water for 30 minutes before preparation.
What type of beef is recommended for this recipe?
The recipe calls for 8 ounces of stewing beef, trimmed, cut into bite-sized pieces, and patted dry.
How long does the soup take to cook in a slow cooker?
The soup should be cooked on low for 8 hours or on high for 4 hours until the barley is tender.
How do I prepare the soaking liquid from the dried mushrooms?
Strain the liquid through a fine sieve lined with a paper towel to remove debris and reserve it for the soup base.
What vegetables are included in the base of the soup?
The soup includes 4 stalks of diced celery and 2 finely chopped onions.
Are there fresh mushrooms in this recipe as well?
Yes, the recipe uses 8 ounces of fresh shiitake mushrooms with stems removed and caps sliced.
What spices are used to flavor the beef and barley soup?
The flavor is enhanced with minced garlic, minced gingerroot, black pepper, and Chinese five spice powder.
How much barley is needed for this soup?
The recipe requires 2/3 cup of barley.
When should I add the soy sauce?
Stir in the 1/4 cup of soy sauce just before serving to add an extra burst of flavor.
What is the recommended garnish?
Garnish each bowl with finely chopped green onions.
Can I prepare this recipe in advance?
Yes, you can soak the mushrooms the night before and combine ingredients in the slow cooker in the morning for a hassle-free meal.
Do I need to sauté the ingredients before slow cooking?
Yes, sauté the beef, celery, onions, and dried mushrooms in a skillet, then simmer briefly with spices before transferring to the slow cooker.
What is the purpose of the vegetable oil?
One tablespoon of vegetable oil is used to sauté the beef and vegetables over medium heat.
How much beef stock is used in this recipe?
The recipe uses 4 cups of beef stock as the main soup base.
How do I ensure picky eaters will enjoy the mushrooms?
The recipe suggests chopping the mushrooms finely so they blend evenly into the dish.
What is the amount of minced garlic required?
You will need 1 tablespoon of minced garlic.
How much minced gingerroot is used?
The recipe calls for 1 tablespoon of minced gingerroot.
How much Chinese five spice powder is added?
The recipe uses 1/2 teaspoon of Chinese five spice powder.
Is the beef cooked alone initially?
No, the diced beef is cooked together with the celery, onions, and chopped dried mushrooms in the skillet.
Should the skillet be covered during the sauté process?
Yes, cover the skillet and cook on low for about 8 minutes until the vegetables have softened.
What is the total amount of mushrooms used?
The recipe uses 16 ounces total: 8 ounces of dried shiitake and 8 ounces of fresh shiitake.
Is it necessary to boil the mixture before putting it in the slow cooker?
Yes, the instructions state to bring the mixture to a boil over high heat in the skillet before transferring it to the stoneware.
What happens to the mushroom stems?
For the fresh shiitake mushrooms, the stems should be removed and the caps sliced.
How much black pepper is in the soup?
The recipe includes 1/2 teaspoon of black pepper.
Can I use hot water for soaking?
Yes, use 3 cups of hot water for soaking the dried mushrooms.
How many servings does this recipe provide?
While the exact serving count is not specified, it uses 4 cups of stock and 8 ounces of beef, making it a standard family-sized batch.
What is the primary liquid base?
The liquid base consists of beef stock and the reserved mushroom soaking liquid.
What is the texture of the beef after cooking?
Slow cooking for 4 to 8 hours ensures the beef becomes tender and flavorful.
Is this considered a comfort food?
Yes, it is described as a heartwarming, savory comfort food perfect for a cold day.