Triple Mushroom, Meat and Barley Soup

Prep Time
25-30 minutes
Cook Time
1.5-2 hours
12 servings

While only white mushrooms can be used exclusively in this soup, I’ve found a combination of mushroom varieties – both fresh and dried- will add significantly more depth of flavor.  Cremini and/or any wild mushrooms are wonderful choices in addition to the white mushrooms.

Cook’s Note – Time Saver: Use your food processor to help with chopping or slicing – using the “pulse” button will give you the best control to get the size you want.

Difficulty: Worth the Wait

Freezer friendly

From The Giving Table Cookbook

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  • 1/3 cup dried porcini or wild mushrooms
  • 1 ½-2 pounds beef flanken, cut into 6-8 pieces
  • 1 beef bone
  • 3 quarts (12 cups) water 
  • 2 medium onions, chopped 
  • 2 large celery stalks, sliced 
  • 2 large carrots, peeled and diced 
  • 3 large garlic cloves, minced (about 1 tablespoon)
  • 2 pounds (32-ounces) fresh mushrooms (mixed varieties -white, cremini, oyster, etc.), roughly chopped or thinly sliced
  • 1 cup pearled barley
  • 1 tablespoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ cup chopped parsley, for garnishing


  1. Soak the dried mushrooms in enough hot water to cover for 15-20 minutes.  Strain the mushrooms in a sieve, reserving the water.  Coarsely chop the dried mushrooms; set aside.  Meanwhile, start soup:
  2. Place 3 quarts water and flanken in a large soup pot (at least 8-quart) over medium-high heat.  Bring to a simmer and skim off the foam that rises to the surface.  
  3. After all the impurities have been removed, add all of the remaining ingredients, including the chopped dried mushrooms and the reserved mushroom water.  Stir soup and return soup to a boil.  Reduce heat to low and simmer partially covered for 1½-2 hours – or until flanken is very tender and soup slightly thickened.  Season to taste with freshly ground pepper and more salt if needed.  If soup is too thick, adjust consistency by adding a little additional water.
  4. Ladle soup into bowls, giving each serving a generous portion of the flanken.  Garnish with a sprinkling of chopped parsley.