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Dinner recipe · from the recipe book

Braised Pork Shoulder, Mushroom and Barley Tomato Soup

Tender chunks of rosemary-braised pork and earthy browned mushrooms in a light tomato broth with chewy pearl barley and a bright parsley-lemon finish.

Braised Pork Shoulder, Mushroom and Barley Tomato Soup

Ingredients

  • 1¼ lb560 gPork shoulder (Boston butt), trimmedtrimmed and cut into 3/4-inch cubes
  • 4¾ cups sliced340 gWhite mushroomsthickly sliced
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 4 cups960 gLow-sodium chicken broth
  • 1½ cups360 gWater
  • ⅔ cup120 gPearl barley, dryrinsed
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Prepare first: cube the pork shoulder, slice the mushrooms, dice the onion, carrot and celery, mince the garlic, rinse the barley and chop the parsley.
  2. Pat the pork dry and season with half of the salt and half of the black pepper.
  3. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown the pork in two batches, about 5 minutes per batch, and move it to a plate.
  4. Add the remaining half of the olive oil and the mushrooms to the pot. Cook without stirring for 3 minutes, then stir and cook until well browned, about 5 minutes more. Move the mushrooms to a separate bowl.
  5. Lower the heat to medium. Add the onion, carrot and celery and cook until softened, about 6 minutes. Stir in the garlic, tomato paste, rosemary, thyme and red pepper flakes and cook 1 minute.
  6. Pour in the chicken broth, water and canned tomatoes, scraping up the browned bits. Return the pork and any juices to the pot.
  7. Bring to a boil, then cover and simmer gently for 45 minutes.
  8. Stir in the barley and the browned mushrooms. Cover and simmer until the barley is tender and the pork is fork-tender, 40 to 45 minutes; the pork will be well past 145°F (63°C).
  9. Season with the remaining half of the salt and remaining half of the black pepper, then stir in the lemon juice.
  10. Ladle into bowls and top with the parsley and Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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