Darbars Incredible Buffalo Mushroom Barley Soup |
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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This recipe doesn't have to use buffalo, but it's better that way. Ingredients:
first batch going in pot |
3/4 cup pearl barley, washed |
1 shallot, diced |
4 cups chicken stock |
2 cups beef stock (2 additional cups in second batch) |
1 yellow onion, chopped |
2 ribs celery, chopped |
2 tbsp. minced or crushed garlic |
2 oz. (or 1/8 to 1/4 cup) finely diced celery root |
1 large parsnip, diced |
next batch going into pot |
11/2 lbs. of buffalo/ostrich steaks or some other low fat meat |
2 large carrots, finely diced |
1 oz. dried shitake or porcini mushrooms |
2 cups beef stock used to re-constitute the dried mushrooms |
1 lb sliced fresh button mushrooms (or any kind or a combination) |
2-3 tbsp. soy sauce, or to taste |
1/2 cup red wine |
1 tbsp. freshly crushed black peppercorns, or to taste |
Directions:
1. In a large stockpot bring first ingredients to a boil. Lower heat and simmer, covered, for 1 hour.
2. Meanwhile, re-constitute the dried mushrooms in 2 cups of hot beef broth for about 5 minutes, then remove to cutting board and dice into 1/4” pieces. Return to broth for 5 minutes, then add mushrooms and broth to pot.
3. Cut up the buffalo (or beef) into small 1/4” by 1/4” pieces. It helps if the meat is partially frozen. Brown the meat cubes in a skillet for a few minutes in batches if necessary, then dump the meat and the juices into the pot along with the second batch of ingredients. Stir and simmer, stirring occasionally, covered, until carrots are tender (40-45 minutes).
4. Serve with salad and pieces of toasted, buttered baguette for dipping. Yummy!
5. Make extra because it’s even better reheated the next day. Or freeze a bunch for those days when you don’t feel like cooking but want some comfort food.
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