Crock Pot Beef Barley Mushroom Soup |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 4 |
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I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms. Ingredients:
8 ounces shiitake mushrooms, dried |
3 cups hot water |
1 tablespoon vegetable oil |
8 ounces stewing beef, trimmed, cut into bite size pieces and patted dry |
4 stalks celery, diced |
2 onions, finely chopped |
1 tablespoon garlic, minced |
1 tablespoon gingerroot, minced |
1/2 teaspoon black pepper |
1/2 teaspoon chinese five spice powder |
8 ounces shiitake mushrooms, fresh, stems removed and caps sliced |
2/3 cup barley |
4 cups beef stock |
1/4 cup soy sauce |
green onion, finely chopped |
Directions:
1. In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
2. In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
3. Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
4. Ladle into bowls and garnish with green onions.
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