Mushroom Barley Soup
A delicious barley soup prepared with mushrooms and beef.
Ingredients
| Stewing beef | 1 Pound , cut into 1 | |
| Salt and pepper | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon (1 | |
| 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
Nutrition Facts
Serving size
Calories 258Calories from Fat 81
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 512 mg21.33%
Total Carbohydrates 19 g6.3%
Dietary Fiber 2 g8%
Sugars 6 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
