Creamy Sirloin, Mushroom and Barley Soup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This soup is very good, use a good-quality beef broth/stock for this. If desired add in 1/4 cup dry red wine. Ingredients:
2 lbs beef sirloin (cut into 3/4-inch cubes) |
3 tablespoons butter |
1 tablespoon oil |
1 medium onion, chopped |
2 tablespoons minced fresh garlic (or to taste) |
1 jalapeno pepper, seeded and finely chopped (optional) |
2 carrots, peeled and diced |
2 teaspoons dried thyme |
1 teaspoon dried chili pepper flakes (or to taste) |
1 large bay leaf |
3 cups sliced fresh mushrooms |
1/2 cup pearl barley |
2 1/2 cups beef broth |
1 tablespoon oxo instant bouillon granules |
2 -3 tablespoons worcestershire sauce |
3 tablespoons flour |
3 cups half-and-half cream or 3 cups milk |
salt and black pepper |
grated parmesan cheese |
Directions:
1. In a large pot or Dutch oven melt butter with the oil over medium-high heat.
2. Sprinkle the beef cubes with salt and black pepper, then brown on all sides.
3. Add in the onion, jalapeno (if using) carrots, thyme, dried chili flakes and bay leaf; cook for 4-5 minutes (adding in the garlic the last 2 minutes).
4. Add in sliced mushrooms; stir for 1 minute.
5. Add in barley, beef stock, bouillon powder and Worcestershire sauce; bring to a boil over medium heat.
6. Reduce the heat to low and simmer covered for about 45 minutes to 1 hour, or until the barley is tender.
7. In a small bowl whisk together the cream with flour until smooth; add into the simmering soup, stir until thickened.
8. Season with salt and black pepper.
9. Ladle into bowls then top with grated Parmesan cheese.
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