Beef Broth with Mushrooms, Leeks and Barley

The Broth Kitchen • Recipe 27 • IndigoKoi Wellness, LLC

Mushrooms and barley give roasted beef broth a satisfying chew, while leeks soften into the spoonful.

Beef brothy meal | Yield: 4 servings | Time: 60 minutes

Ingredients

• 1 tablespoon olive oil

• 1 leek, thoroughly washed and sliced

• 8 ounces cremini mushrooms, sliced

• 6 cups unsalted beef broth

• ½ cup dry pearl barley, rinsed

• 3 thyme sprigs

• ¼ teaspoon black pepper

• 2 tablespoons chopped parsley

Method

1. Cook leek and mushrooms in oil for 8 minutes.

2. Add broth, barley, thyme and pepper. Bring to a boil, then simmer 35–45 minutes until barley is tender; add water if the broth reduces too far.

3. Remove thyme stems and add parsley before serving.

Coach Winona’s kitchen note

Barley contains gluten. For a gluten-free variation, use 1½ cups cooked rice instead and shorten the simmer to 15 minutes.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety