Mushroom Beef Barley Soup

  • 3-4 lbs. very meaty beef soup bones
  • Salt & pepper
  • 1 large or 2 medium yellow onion(s), peeled and cut into wedges
  • 8 oz. whole button mushrooms, washed and trimmed
  • 3 stalks of celery, divided
  • Water (amount varies)
  • 5 cloves garlic, minced
  • 2 c. shredded potato
  • 2 c. carrots, cut into coins
  • 1 T. Quebec Beef Spice or similar hearty seasoned salt
  • 1 c. pearl barley
  • 2 c. chopped kale

Generously salt and pepper the beef bones and place in a baking pan. Roast in a 400° F oven for 20 minutes. Carefully add the onion and the button mushrooms and continue roasting for another 15 minutes. Remove from the oven and allow to cool for 15 minutes before carefully, slicing the beef off the bones. Reserve the sliced beef, onions, and mushrooms. Place the bones inside the pot of your Instant Pot. Add one stalk of celery — you can just break it enough so it will fit. You can also add the peels from the onion and garlic. Add enough water to cover the contents of the pot. Close the pot and set it to cook at high pressure for 1 hour. Allow it to naturally release. Strain the solids from the beef stock. These steps can all be done up to a week in advance if desired.

When you are ready to assemble the soup, begin by slicing the beef into bite-sized pieces, slicing the mushrooms, chopping the 2 remaining stalks of celery, mincing the garlic, shredding the potato, and cutting the carrots. Place all of the above plus the Quebec Beef Spice or seasoned salt and barley in the pot of your Instant Pot. Add the beef stock. If the solids are not entirely covered by the stock, add enough water to do that and set your pot to cook at high pressure for 20 minutes. Allow it to release naturally. Stir the kale into the soup, taste and adjust the seasonings, and serve warm.

  • Yields: 8 servings
  • Preparation Time: 2 hours
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