Beef, Barley, and Mushroom Soup |
|
 |
Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 6 |
|
In '300 Sensational Soups' by Carla Snyder & Meredith Deeds Ingredients:
1 1/2 lbs boneless stew meat, trimmed and cut into 1-inch chunks |
salt |
fresh ground black pepper |
3 tablespoons olive oil, divided |
1 large onion, chopped |
2 bay leaves |
1/2 teaspoon dried thyme |
6 cups beef stock |
2 carrots, cut into small dice |
2 stalks celery, cut into small dice |
8 ounces shiitake mushrooms, stems removed and caps sliced thinly |
1/2 cup pearl barley |
1/4 cup chopped fresh parsley |
Directions:
1. Season beef with salt and pepper to taste.
2. In a large pot, heat 1 tablespoon oil over med-high heat.
3. Add beef, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding oil as needed between batches.
4. Remove with a slotted spoon to a warm plate.
5. Decrease heat to medium and add onion to the pot; saute until just browned, about 5 minutes.
6. Add bay leaves and thyme; saute for 1 minute.
7. Return beef and any accumulated juices to the pot and add stock; bring to a boil.
8. Decrease heat and simmer until beef is tender and easily pulled apart, 1 1/2 to 2 hours.
9. In a skillet, heat the remaining oil over medium heat.
10. Add carrots and celery; saute for 2 minutes.
11. Add mushrooms and saute until lightly browned, about 5 minutes.
12. Add barley and saute for 1 minute; set aside.
13. Remove beef from the pot with a slotted spoon and, using two forks, pull apart into bite-size shreds.
14. Discard any fat and gristle.
15. Return beef to the pot and add sauteed vegetables; bring to a simmer over medium heat.
16. Decrease heat and simmer until barley is tender, about 40 minutes.
17. Discard bay leaves; taste and adjust seasoning with salt and pepper.
18. Ladle into heated bowls and garnish with parsley.
|
|