Beef And Barley With Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple beef and barley soup. This one is extra rich and very filling. Ingredients:
1-1/2 pound round beef, cubed |
salt and black pepper to taste |
2 tbs. olive oil |
1 tbs. butter |
4 – 6 cloves garlic crushed and minced fine |
3 stalks green onions sliced thin |
8 oz. thinly sliced baby-bella (cramini) mushrooms |
1/2 cup dry white wine or beer |
1 tsp. dried thyme |
1 qt. beef stock |
1/2 cup dry white wine or beer |
3/4 cup pearl barley |
1/2 tsp. kosher salt |
1/2 tsp. black pepper |
1 tsp dried mushroom powder (optional) |
Directions:
1. Season the beef with salt and pepper to taste and brown in a 3 qt. stock pot with 1 Tbs. of the olive oil.
2. When the beef is browned set it aside for later. Add 1 Tbs. olive oil and one Tbs. butter to the pot and stir fry the garlic and green onion for a bit and then add the mushrooms. Continue to cook the mushrooms until they are wilted and releasing their moisture (about 6 minutes).
3. Add the wine or beer to the mushrooms and deglaze over medium heat reducing until there is just a little liquid left (about 6 minutes).
4. Add the browned beef, thyme, beef stock, wine or beer, barley, salt, pepper and mushroom powder.
5. [The powder is optional. I make mine in a dehydrator with portabella mushrooms. but it can be found online and at some nicer markets.]
6. Give this a good swirl and return to a simmer. let it simmer for 45 minutes or until the barley is tender.
7. Serve with croutons.
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