Beef Barley Soup with Mushrooms and Thyme

34 comments

Appears in Cook's Illustrated January/February 1998

Contrary to modern kitchen wisdom, it takes a lot of browned beef and a few small bones to make good soup broth.

SERVES6

TIME3½ to 4 hours

Beef Barley Soup with Mushrooms and Thyme

WHY THIS RECIPE WORKS

For our beef soup recipe, could we make a flavorful from-scratch broth without slaving over a stove all day after bringing home a carload of beef? We could—using a full 6 pounds of beef shank (yes, you really do need this much) or a combina...

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