Beef & Mushroom Barley Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 1 ½ lbs. Stew Meat, trimmed and cut into bite sized pieces
2 Stalks of Celery, chopped
1 Carrot, chopped
1 Onion, chopped
3 Cloves Garlic, minced
1 Package of Dried Assorted Mushrooms
Extra Shitake Mushrooms
10 oz. Crimini Mushrooms, sliced
8 C. Beef Broth
1 ½ C. Pearl Barley, rinsed
2 T. Flour
2 T. Vegetable or Canola Oil
Fresh Thyme Leaves, chopped
S/P To Taste
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Directions: |
Directions:Soak all of the dried mushrooms in enough water to cover.
In a large stock pot, heat the oil. Meanwhile, salt and pepper the beef and sprinkle with the flour. Brown the beef in batches so that is caramelizes and is not crowded in the pot. Remove and set aside. Add the celery, carrot and onion to the pot, adding a little more oil if needed. Stir on medium-high until softened and a little browned. Add the garlic and salt and pepper to taste. Add the fresh mushrooms and some thyme. Keep stirring.
Check to see if any of the re-hydrated mushrooms need to be cut into bite-sized pieces. Add to the pot and some of the soaking liquid being careful not to get any of the sediment from the soaking bowl into the pot. Now add the beef back into the pot. Add more salt & pepper and thyme leaves if needed. Add the broth. Bring to a boil and taste for seasoning. Adjust as needed. Add the barley, cover, lower the heat and simmer for 1 hour.
Enjoy! |
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Personal
Notes: |
Personal
Notes: This is such a satisfying meal for a cold, chilly day.
Freezes Well.
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