Mushroom, Barley and Beef Soup |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I'm on a Cooking Light magazine kick, it's from here! Ingredients:
1/2 cup dried porcini mushrooms |
1 cup boiling water |
cooking spray |
3 1/2 cups slice cremini mushrooms |
1 1/2 cups chopped onions |
1/2 cup finely chopped carrot |
12 cups finely chopped celery |
1/2 cup finely chopped parsnip |
2 garlic cloves, minced |
1 tablespoon olive oil |
12 ounces lean stewing beef, cut into bite sized pieces |
6 cups reduced-sodium beef broth, divided |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 fresh thyme sprigs |
1 cup uncooked barley |
2 tablespoons chopped fresh parsley |
Directions:
1. Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
2. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
3. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1°C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
4. Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.
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