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Shiitake, Beef, and Barley Soup

Shiitake Beef and Barley Soup
  • 10 ServingsServings


  • 1 pound boneless flanken
  • Salt
  • Ground black pepper
  • 3 teaspoons olive oil, divided
  • 8 ounces fresh shiitake mushrooms, stems removed and sliced
  • 11⁄2 cups chopped leeks (white and pale green parts only)
  • 11⁄2 cups peeled, chopped parsnips
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 7 cups hot water
  • 1 (141⁄2 ounce) can diced tomatoes in juice
  • 1⁄2 cup pearl barley, uncooked
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 6 ounces green beans, trimmed, cut into 1⁄2-inch pieces


Season beef with salt and ground black pepper. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to a slow cooker.

Add remaining 2 teaspoons olive oil to the same skillet. Add mushrooms, leeks, parsnips, celery, and garlic; saute 5 minutes. Transfer mixture to the slow cooker. Stir in hot water, tomatoes with juice, barley, salt, and ground black pepper. Cover; cook on high until meat falls off bone and barley is tender, about 41⁄2 hours.

Remove meat from the slow cooker and cool slightly. Discard bones and fat.

Shred meat; return to slow cooker. Add green beans. Cover and cook until beans are tender, about 20 minutes. Season with salt and pepper to taste.

Serve with Garlic Twists.

Garlic Twists

Preheat the oven to 400°F. Roll out one package of chilled puff pastry dough until it is about ¼-inch thick. Use a sharp knife to trim and straighten the edges. Cut the dough length wise into ¼ inch wide strips. Brush olive oil over the dough and sprinkle on kosher salt, minced garlic, parsley, ground black pepper and poppy seeds. Grab each end of the dough strip with your fingers and twist the strip in opposite directions. Lay the twists on a baking sheet so they do not touch. Bake until golden brown about 10 to 12 minutes.

Reprinted with permission:

The Bais Yaakov Cookbook
(Feldheim Publishers; 2011  Hardcover $36.99)