Beef Barley Soup with Wild Mushrooms and Parsnips

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This hearty beef and barley soup is a nutrient-dense choice for those seeking a high-protein dinner that delivers on deep, earthy flavours. By combining fresh wild mushrooms with dried porcini, the broth develops a complex umami base that perfectly complements the tender beef shanks and nutty pearl barley. The addition of parsnips and carrots provides a subtle autumnal sweetness, making this a truly satisfying bowl of comfort food.

Ideal for batch cooking or a relaxed weekend lunch, this homemade soup is even better when prepared a day or two in advance, allowing the herbs and savoury notes to fully develop. It serves as a wholesome, balanced meal on its own, though a slice of crusty bread is always a welcome addition for soaking up the rich, vegetable-flecked broth.

Ingredients for Beef Barley Soup with Wild Mushrooms and Parsnips

45ml de azeite de oliva
675g assorted fresh wild mushrooms (such as crimini and oyster), sliced
350g onions, chopped
2 talos de aipo, picados
4 large garlic cloves, chopped
1.6kg centre-cut beef shank slices (about 3/4 to 1 inch thick)
1925ml canned beef broth
1675ml water
575g red peppers, chopped
450g parsnips, peeled, cut into 1/2-inch pieces
230g carrots, peeled, cut into 1/2-inch pieces
425ml pearl barley (about 250g )
230g canned crushed tomatoes with added puree
2 3/110g packages dried porcini mushrooms , brushed clean of any grit, coarsely chopped
2 tablespoons dried marjoram
1 colher de sopa de tomilho seco

How to make Beef Barley Soup with Wild Mushrooms and Parsnips

Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.

Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.