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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it. Ingredients:
1/4 cup (1/2 stick) butter |
2 cups chopped onions |
1 cup chopped peeled turnip |
1 cup cauliflower florets |
1 cup broccoli florets |
1 cup chopped peeled yams (red-skinned sweet potatoes) |
1 cup chopped peeled potatoes |
1 cup chopped celery |
5 cups beef stock or canned beef broth |
5 cups chicken stock or canned low-salt chicken broth |
1 cup pearl barley |
1 1/2 tablespoons chopped fresh thyme |
1 1/2 tablespoons chopped fresh oregano |
1 1/2 pounds filet mignon, cut into 1/2-inch pieces |
1/4 cup chopped fresh parsley |
Directions:
1. Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
2. Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
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