Leftover Prime Rib Beef Barley Soup with Mushrooms
This leftover prime rib beef barley soup with mushrooms will leave you planning to make a lot more prime rib roast in the very near future! Save any rib bones for the best-ever prime rib soup bone broth that will make this soup even more amazing! It's hearty, delicious, and incredibly satisfying!
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Instructions
In a large stock pot, add the olive oil to the pot and bring the heat to medium high. Add the onion and garlic and saute with rosemary sprig, bay leaves, and basil for 2-4 minutes. Add the butter, then the rest of the vegetables (carrots, parsnip, leeks, celery, tomatoes, and mushrooms). Cook for 8-10 minutes, stirring occasionally.
Once your vegetables have softened, add the tomato paste along with the grated horseradish and then season with salt and pepper. Stir until the paste is evenly distributed throughout the soup, stirring until it turns a deep red color (about 3 minutes).
Add the red wine and stir into the vegetable base, removing any sticking vegetables from the bottom of the stock pot. Cook for about 3 minutes, reducing the wine by at least half.
Add the cut leftover prime rib beef portions and the first 6 cup portion of beef broth. Stir to combine, cover, and allow to simmer on low for about 70-75 minutes.
While the soup is simmering (about 40-45 minutes into the simmering period), bring a second sauce pan with 3 cups of the broth to a boil. Add the barley and cook at a low boil over medium heat until al dente, about 20 minutes. The liquid will not be absorbed completely, do not drain off excess broth.
When the soup has simmered for about 70-75 minutes, and the barley has cooked, combine the barley and broth with the soup. Stir, cover and simmer for an additional 10-12 minutes or until the barley is tender.
Remove the soup from heat. Stir in the red wine vinegar and serve immediately. Garnish with additional chopped basil (or parsley), if desired.
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Notes
If you don't have any prime rib leftovers, you could cook some (try my grilled prime rib, oven-roasted prime rib, or smoked prime rib). On the other hand, you could also make this amazing soup using ground beef, some leftover steak, leftover pot roast, or even leftover brisket!
If avoiding alcohol, you can substitute the red wine for an additional cup of beef broth.
I highly recommend using the bones from your prime rib to make an incredibly delicious bone broth for this soup! If not, you can always use the storebought kind!