Beef, Barley and Dried Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a (stew like)comforting, thick and hearty soup with deep, rich, earthy, smokey flavor. Ingredients:
1 tablespoon olive oil |
1 red onion, diced |
1/2 cup diced celery |
1/2 cup diced carrot |
3 cloves garlic, minced |
1/4 cup dried funghi porcini, stems discarded |
1/4 cup dried shiitake mushroom, stems discarded |
1 lb beef, cubed |
1 lb ground beef or 1 lb ground turkey |
1 teaspoon salt |
1 teaspoon pepper |
1 chipotle chile in adobo, diced |
6 cups water, if possible bottled or filtered |
2 tablespoons worcestershire sauce |
1 tablespoon beef base |
3 ounces tomato paste |
1 teaspoon dried oregano |
1 fresh bay leaf |
1/2 cup barley |
Directions:
1. Soak mushrooms in hot water to cover set aside.
2. In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
3. Season beef cubes generously with salt and pepper then add to onion mixture to brown.
4. Remove mushrooms and rough cut reserve the strained liquid.
5. Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
6. Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
7. Bring to a boil and simmer for 30 minutes.
8. Add barley and simmer an hour.
9. Taste and season with salt and pepper if needed.
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