Beef and Barley Soup With Mushrooms for the Crock Pot! |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This is a hearty soup. Serve with crusty bread and a tossed salad for the perfect meal! Variation: Instead of finishing the soup with sour cream and dill, ladle into ovenproof bowls. Place a slice or two of a baguette in each bowl. Sprinkle liberally with shredded swiss cheese and broil for 2 to 3 minutes. Ingredients:
1 (14 g) package dried wild mushrooms, such as porcini |
1 cup boiling water |
1 tablespoon vegetable oil |
8 ounces stewing beef, cut into 1/4-inch pieces |
2 onions, finely chopped |
2 stalks celery, peeled and thinly sliced |
2 carrots, peeled and diced |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon cracked black peppercorns |
1/2 teaspoon dried thyme leaves |
1 bay leaf |
1/2 cup pearl barley, rinsed |
2 tablespoons tomato paste |
6 cups beef broth |
sour cream |
fresh dill, finely chopped |
Directions:
1. In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
2. In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker.
3. Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.
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