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Sliced Steak and Mushroom Barley Soup (Rachael Ray) Recipe

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Sliced Steak and Mushroom Barley Soup (Rachael Ray)
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Ingredients
20
Count
Nutrition
1283
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again.
  2. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth.
  3. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste.
  4. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce.
  5. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
  6. Cook's Notes: The cooked barley can be refrigerated in a resealable plastic bag until ready to serve the soup. The soup, without the barley and steak, can be refrigerated for a make-ahead meal. Reheat over medium heat.
  7. Roasted Garlic Paste:
  8. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1283.25 Kcal (5373 kJ)
Calories from fat 384.9 Kcal
% Daily Value*
Total Fat 42.77g 66%
Cholesterol 142.85mg 48%
Sodium 730.42mg 30%
Potassium 1346.03mg 29%
Total Carbs 156.42g 52%
Sugars 26.89g 108%
Dietary Fiber 23.73g 95%
Protein 88g 176%
Vitamin C 25mg 42%
Vitamin A 0.2mg 5%
Iron 4.6mg 26%
Calcium 129mg 13%
Amount Per 100 g
Calories 173.36 Kcal (726 kJ)
Calories from fat 52 Kcal
% Daily Value*
Total Fat 5.78g 66%
Cholesterol 19.3mg 48%
Sodium 98.68mg 30%
Potassium 181.84mg 29%
Total Carbs 21.13g 52%
Sugars 3.63g 108%
Dietary Fiber 3.21g 95%
Protein 11.89g 176%
Vitamin C 3.4mg 42%
Iron 0.6mg 26%
Calcium 17.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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