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Ingredients
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1 cup pearl barley
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2 ½ cups water
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8 ounces broken dried mushrooms
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½ cup water
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1 (3 pound) boneless chuck roast
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5 quarts water
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½ cup chopped fresh parsley
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½ cup chopped fresh dill
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1 (14 ounce) can beef broth
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1 tablespoon kosher salt
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1 teaspoon pepper
Directions
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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.
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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 (per serving)
416 | Calories |
19g | Fat |
34g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 416 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 36% |
Cholesterol 74mg | 25% |
Sodium 993mg | 43% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 22% |
Total Sugars 0g | |
Protein 29g | 58% |
Vitamin C 10mg | 11% |
Calcium 63mg | 5% |
Iron 5mg | 28% |
Potassium 1559mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.