Beef, Shiitake Mushroom and Barley Soup

Beef, Shiitake Mushroom and Barley Soup

2011 is upon us! The beginning of another year is one I approach with mixed sentiment and reflection. Sometimes I feel a bit wistful of the quick passing of time, the way the months just slip away and how the children continue to grow. Sometimes I feel quite satisfied with all that we have accomplished, with the special moments that we as a family created – those memories that can be tucked away for a lifetime. And of course, I feel hopeful as we embark on another year, all the unknown, and the clean slate.

I hope that you had a cheerful start to your New Year. I know that for many New Year’s Eve celebrations, festive food and drink is a must. I automatically think of luxurious foods such as lobster, local Bay Area New Year’s favorites such as Dungeness Crab, and traditional dishes such as Prime Rib. If you did observe the New Year with a carnivorous feast of Prime Rib, I wonder if you thought to save the bones? In the past, I have always just thrown them away, but after our holiday Wasabi-Garlic Crusted Prime Rib, I surveyed the remnants and realized that the makings of a soup were in those scraps.

All I needed were some slivers of fresh Shiitake mushrooms and smooth pearls of barley.

My Beef, Shiitake Mushroom and Barley Soup not only makes excellent use of your prime rib leftovers, it is the perfect meal after an indulgent evening of decadent food and libation. The light broth will soothe your tummy, and hone your body and spirit for any resolutions you may have pledged. I can’t think of a better start to a new year.

Beef, Shiitake Mushroom and Barley Soup

Serves 4-6

Leftover prime rib? Use the bones and leftovers in this delicious soup!

Ingredients

For the Prime Rib Beef Stock:

3 left over prime rib bones, with some meat

1/2 onion with skin attached

3 stalks celery

1 carrot

8 cups water

 

For the Beef, Shiitake Mushroom and Barley Soup:

1 cup pearl barley (see notes below)

3 tablespoons extra virgin olive oil

1 small yellow onion, diced

1 clove garlic, minced

1 cup diced celery

2 carrots, diced

4 shitake mushrooms, sliced

7 cups prime rib beef stock (or use your favorite low-sodium beef stock)

meat from 3 roasted beef ribs

2 teaspoons kosher salt

freshly ground black pepper

1 tablespoon sherry vinegar

1 tablespoon soy sauce

1 teaspoon fresh thyme

Instructions

Make the Prime Rib Beef Stock:

In a Dutch oven or large pot, cover rib bones, onion, celery and carrot with about 8-10 cups water. Bring to a boil, then allow to simmer over low heat for about 3 hours. Strain broth store in air tight containers in the refrigerator or freezer. Reserve meat for soup.

 

Make the Beef, Shiitake Mushroom and Barley Soup:

In a small bowl, cover barley with boiling water and allow to sit for about 10-15 minutes. Drain and rinse well, set aside.

In a Dutch oven or soup pot, heat olive oil over medium heat. Sauté onions until transparent. Add garlic, celery, carrots, and mushrooms and continue to stir and sauté until mushrooms begin to wilt, about 5 minutes. Add softened barley, beef stock, meat from beef ribs, and season with salt and pepper. Bring to a boil then lower heat and allow to simmer, partially uncovered, for about 30 minutes, or until barley is fully cooked and tender. Stir in sherry vinegar, soy sauce and thyme. Adjust seasoning with salt and pepper. Enjoy!

Notes

Barley of any variety will work in this soup, however, I prefer the dainty pearl barley for its chewy texture and faster cooking time.

Comments

    • Liren

      This would make a wonderful vegetarian soup, Brian! The mushrooms are hearty and flavorful, I would just add more.

  1. Jackie

    Okay yes, yum. This would’ve been on my table the day after our prime rib roast, if it hadn’t been for the fact that we were leaving for Spain! Oh yes, and I was suffering from a bout of food poisoning: boo. I’m now tempted to make another rib roast *just* so that I can then make this! Delicious.

    Happy New Year, sweets! Hope you had a good one – here’s to more shenanigans in 2011! Aiya!

    Jax x

    Reply
    • Liren

      Mmm, another prime rib, sounds good to me! I hope you had a good holiday and are enjoying the start of your new year, I would have gladly traded this soup for a trip to Espana!

    • Liren

      Thank you! It really does warm you up :)

    • Liren

      Aw, I should have posted this sooner :) Next time, definitely freeze/save those rib bones!

  2. fooddreamer

    We had a rib roast for Christmas and guess what? I DID think to save the bones for stock. This recipe is an ideal winter soup for me to make with them too. I love beef, barley and mushroom soups. Saving this one.

    Reply
    • Liren

      Great minds think alike! Doesn’t it make for a wonderful stock (and tender meat!)

  3. Jean

    Besides chicken carcasses, I threw all other bones away for years. It’s only recently that I’ve begun to consider saving the others, too. This soup is such a perfect example of why they shouldn’t go to waste–a good reminder for me especially. Shiitake mushrooms impart such a rich flavor to soups–so happy to see you using it here.

    By the way, your cutting board is beautiful. I just discovered a few weeks ago a tiny cross section of wood (from dead oak tree in our yard) that was saved for us by the tree guy. I’ve been letting it dry out a little so I can start using it. Your friend was very thoughtful to give that to you. :-)

    Reply
    • Liren

      Jean, you are so lucky to have salvaged your own cross cut board! I can’t wait till you can start using it (and I can’t wait to see it!). Good thinking to save it!

  4. norma

    This is a perfect soup for my veg clients. I am alwas looking for something different. Thanks a bunch!

    Reply
  5. Roxan

    Oh Liren, this looks so delicious. I love mushrooms, and shiitake are my favorite! I love how chewy they are. I just got back from vacation yesterday and am thinking about what I can make for dinner tonight with what I have available… I think I might be able to get a barley soup together. Thank you for the inspiration and happy new year!

    Reply
  6. Monet

    I imagine that prime rib beef stock makes such a difference. Your soup sounds amazing, and I loved seeing the tops of those mushrooms. They look so very good! I am blessed to have found you this year. Many happy wishes in 2011. Thank you for sharing with me, my dear. I hope you have a lovely Tuesday.

    Reply
    • Liren

      The prime rib really does make a difference – because of the salt and pepper crust, there was no need to add any additional sodium to the liquid. And of course, the flavor and tender morsels were sublime!

  7. A Canadian Foodie

    You are the best mommy, EVER! A soup like that is a warm revitalizing BOWL full of happy family meal memories. It is stunningly gorgeous and I have made enough soups to know how delicious this one is. Kudos to you with the little ones at home, Liren. It is so important to feed them healthy food and teach them the importance of cooking at home – but so few do!
    :)
    Happy 2011!
    Valerie

    Reply
    • Liren

      Thank you so much – it was a wonderful way to use the leftovers – I have always felt rather guilty throwing them away, especially something as decadent as prime rib!

  8. doodles

    A new reader to your site, thanks to Paula over at Bellalimento, but I will surely be a regular.

    Reply
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