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Mushroom Barley Soup

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A delicious barley soup prepared with mushrooms and beef.
Ingredients
  Stewing beef 1 Pound, cut into 1-inch cubes
  Salt and pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon (1-2)
  Diced onion 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced carrots 1 Cup (16 tbs)
  Mushrooms 6 Cup (96 tbs), sliced (500 grams)
  Chicken stock 6 Cup (96 tbs)
  Red wine 1 Cup (16 tbs)
  Pearl barley 1⁄2 Cup (8 tbs) (or pot barley)
  Tomato paste 1 Tablespoon
  Bay leaf 1
Directions

GETTING READY
1. In a large bowl put beef and season it with thyme, salt, and pepper. Mix to coat well.

MAKING
2. Place a Dutch oven or heavy stock-pot on medium high flame, and heat oil in it.
3. Drop beef and cook for about 5 minutes or until browned. Transfer it to a bowl, and set aside. Drain off excess fat from pot, if required.
4. In the same pot throw onion, celery, and carrot. Saute for about 5 minutes or until fragrant and translucent.
5. Add mushroom, chicken stock , and red wine. Stir and scrape the bottom.
6. Drop barley, tomato paste, and bay leaf. Throw the beef back into the pot. Bring it to a boil.
7. Reduce the flame to low, cover and let it simmer for about 60 minutes or until done. Remove and discard bay leaf.

SERVING
8. Serve mushroom barley soup hot.

TIPS
Add more oil, if required to saute vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
8

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