Nutritional Info

Nutrition Facts

Serving Size 1 (270g)

Calories 439
Calories from Fat 58 (13%)
Amount Per Serving %DIV
Total Fat 6.5g 10%
Saturated Fat 1.3g 7%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 14.9mg 5%
Sodium 702.2mg 31%
Potassium 807.9mg 17%
Total Carbohydrate 80.6g 27%
Dietary Fiber 12.5g 50%
Sugars 15.4g
Protein 21.3g 43%

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Recipe Description
I prefer meaty boneless short ribs for this soup, but I always add two pounds or so of marrow bones to make up for bone loss. The dried mushrooms and their soaking liquid add an incredible earthy flavor. This thick and hearty soup is perfect for those blustery winter days.
Prep time
1 hr 25 min
Cook time
3 hr 15 min
Ready In
4 hr 40 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  fresh white mushrooms, thinly sliced
1 Pinch(pn)  beef bouillon powder or salt, or a combination, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Tablespoon(T)  garlic powder, or to taste
2   ribs celery, sliced
2   yellow or white potatoes, cut into 1/2 inch cubes
3   medium carrots, thinly sliced
4 Ounce(oz)  dehydrated onion soup mix
1 1/4 Cup(c)  dried baby lima beans, rinsed and picked over
1 1/4 Cup(c)  pearled barley, rinsed and picked over
1 Bunch(bn)  curly leaf parsley
1 Bunch(bn)  dill
2 Tablespoon(T)  vegetable oil
3 Pound(lb)  boneless beef stew meat or flank, or a combination, trimmed of visible fat
1/3 Cup(c)  all purpose flour
2 Cup(c)  boiling water
1 Ounce(oz)  shiitake mushrooms, dried


Place the mushrooms in a heatproof bowl and add boiling water to cover (you may have to weight them down with a smaller bowl or dish). Soak until very soft, at least 1 hour. Place the flour in a large bowl and dust the meat lightly with it, shaking off any excess. Heat the oil in a Dutch oven or other large, heavy pot over medium high heat, and brown the meat on all sides, about 8 minutes altogether. (You will probably have to do this in batches. Return the meat to the pot, add the marrow bones if using, and add water to cover. Bring to a boil. Reduce the heat to a simmer and remove the foam, if any (a tea strainer is handy for this). Cut the dill and parsley into 2 inch lengths and tie them up in a cheesecloth bag. Add this to the pot along with the barley, lima beans, soup mix, carrots, potatoes, celery, garlic powder and pepper. Simmer, covered, stirring occasionally, for 2 hours. Add water and bouillon powder or salt as needed. Strain the dried mushrooms, reserving the soaking liquid. Then strain the soaking liquid through a cheesecloth lined strainer to remove the grit. Add the strained liquid to the soup. Cut the mushrooms into very thin slices and add them to the soup. If you used dried shiitakes, cut off the stems, wrap them in a cheesecloth bundle, and add them too. Add the fresh mushrooms to the soup, cover the pot, and simmer, stirring occasionally, until the meat is very tender, 30 to 60 minutes more. Remove the meat and cut it into bite sized chunks, trimming off any fat. Return the meat to the pot and correct the seasonings. The soup will get thicker on standing, so add more water if you like. Remove the cheesecloth bundles before serving.

Additional notes

Note: This soup freezes well.

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