I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.

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Recipe Summary

prep:
15 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 15 mins
Servings:
8
Yield:
4 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.

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  • Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.

  • Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

Nutrition Facts

416 calories; protein 29g 58% DV; carbohydrates 34.1g 11% DV; fat 19.1g 29% DV; cholesterol 73.7mg 25% DV; sodium 993.2mg 40% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2008
my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms. They can't wait til I make it again Read More
(29)

Most helpful critical review

Rating: 3 stars
05/27/2008
Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again. Read More
(7)
25 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/05/2008
my family said it was the best soup I ever made. I cooked the meat a lot longer by it's self so it was really tender and I used fresh mushrooms. They can't wait til I make it again Read More
(29)
Rating: 5 stars
01/04/2009
I made some changes-I cooked stew meat in the crock pot with a package of brown gravy mix and 2 cups of water. Once that was about done I cooked quick barley (1cup) according to the package directions. I put the barley parsley salt etc all in the crock pot with the meat to finish for about an hour. Read More
(27)
Rating: 5 stars
11/17/2007
This soup is just what I was looking for and it taste super. My Mom use to add fresh dill to her mushroom soup so delicious. thank you Read More
(19)
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Rating: 5 stars
04/19/2008
This is an excellent recipe. I modified it a bit by using Marmite in the stock instead of beef stock and 3 veggie stock cubes with one cup of pearl barley and 6 cups of water. I used some scotch fillet I had in the freezer added zucchini carrots swede and a parsnip to the recipe and put it all in the crockpot on high for 8 hours. The beef was even frozen. It is DIVINE. Absolutely divine we're about to go and eat it but I've been sneaking bites. Oh and I used fresh picked field mushrooms as well about 4 cups worth as they cook down to be quite small. Read More
(12)
Rating: 5 stars
10/28/2010
The guys loved this rich hearty soup and my husband's friends even (a first!) asked for the recipe. I used already cut up stew meat instead of chuck roast fresh mushrooms instead of dried and farro (much like barley) instead of barley. I made the substitutions because that's what I had on hand - I was looking for a recipe to use the mushrooms and beef I already had. Glad I found this:) I boiled the stew meat and skimmed off the foam as directed. After skimming I added the farro (barley) and cooked it with the beef (no pre-soaking) at a slow boil for about 20 minutes until al dente. I then added the quartered mushrooms and seasonings to the pot and reduced to a simmer. I cooked until the meat was very tender in about 2 1/2 hrs. It was very filling with some nice rustic crusty bread. Also ridiculously easy using meat already cut up and quick cooking barley. I only needed to chop the mushrooms and herbs and cooked everything in one pot so cleanup was a snap too. A winner at my house! Read More
(11)
Rating: 5 stars
11/30/2009
This was the best! I love barley and found quick cooking barley. I used stew meat that I cut into smaller pieces. Also had fresh mushrooms YUMMIE. My husband ate 4 bowls in one sitting---and he's not ususally a "soup guy". My new favorite soup!! Read More
(11)
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Rating: 5 stars
10/14/2010
I used fresh Portobello mushrooms and diced leeks and it turned out thick beefy and delicious. Read More
(7)
Rating: 4 stars
11/30/2010
The whole family asked for seconds! Very good! I didn't have time to soak my barley and when the meat was done the soup was thick like oatmeal. So I added some extra broth. You may want to have some extra broth on hand also. I used 8 oz of fresh mushrooms - could have used a bit more. Read More
(7)
Rating: 3 stars
05/26/2008
Nobody at our house really loved this soup. I don't think it is seasoned enough. I probably won't make it again. Read More
(7)