Baby, it’s cold outside, and we’re in desperate need of hearty soup recipes to warm us up! Here’s a filling mushroom and barley, stew-like soup made with beefy short ribs, lots of veggies and red wine. Cooked low and slow on the back burner, this wholesome soup is perfect for those chilly weekends spent at home. Crack open a bottle of vino, fill your bowl and wrap yourself in a knitted throw — things are about to get extra cozy!
- 1 Tablespoon light olive oil, divided
- 3 meaty beef short ribs
- 1 large leek, thinly sliced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup red wine
- 1 medium potato, diced
- 8 ounces baby bella mushrooms, diced
- 1/2 cup pearl barley
- 10 cups chicken or beef broth
- 1 Tablespoon salt
- 1/2 Tablespoon freshly cracked black pepper
- 1/2 Tablespoon paprika
- 1/2 cup fresh parsley leaves, finely chopped
1. Heat 1/2 tablespoon of the light olive oil in a large heavy-bottomed pot (a dutch oven is ideal for this recipe). Sear the short ribs on all sides over a medium flame, until browned.
2. Transfer the seared short ribs onto a plate. Pour the rest of the olive oil into the pot and add the sliced leeks, diced carrots, celery and garlic. Sauté until lightly caramelized and fragrant. Pour in the red wine to deglaze and scrape the bottom of the pot with a wooden spoon. Allow the wine to reduce to half.
3. Add the diced potato, mushrooms, barley and broth. Season with salt, pepper and paprika. Add the short ribs back to the pot, stir and bring the soup to a boil. Once the soup boils, reduce to a simmer, cover and let it cook for at least an hour and a half (3 hours would be ideal).
4. After the soup has been cooking for at least an hour and a half, remove the short ribs and cut the beef into bite-sized chunks (the bones can be discarded). Taste the soup and adjust seasoning to your liking. Add the beef chunks back to the soup, along with the chopped parsley, and serve.
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