I haven't made this for a while. It's not an unusual soup,
bit it is tasty and has a rich flavor.
Wayne
* Exported from MasterCook *
Beef Mushroom Barley Soup
Recipe By : Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 4
tablespoons olive oil -- divided 1 cup diced onion
1/2 cup diced carrots
2/2 cup diced celery 3 each garlic cloves -- minced
3/4 pound sliced mushroom
4/2 pound chuck roast
5/2 cup dry sherry 2 quarts beef broth -- divided 1
each bay leaf, whole
6/4 cup pearl barley 1 teaspoon thyme salt and pepper
-- to taste
In a deep kettle combine 2 tablespoons olive oil along with
diced vegetables and stir until well coated. Saute until
onions are transparent and vegetables are tender.
Add minced garlic, sliced mushrooms, and remaining olive
oil. Stir until well coated, and continue to saute until
mushrooms have given up their liquid and liquid is reduced.
Remove mixture to bowl and reserve.
Cut chuck roast into 1/2-3/4 inch cubes. Add to kettle and
cook over medium heat until nicely browned. Add sherry to
kettle and continue cooking until all liquid is evaporated.
Add 1 quart beef broth, whole garlic clove, and bay leaf to
kettle, bring to a boil and reduce heat to a simmer. Cook
until meat is tender. (Pressure cook 15 minutes.) Remove
garlic clove and bay leaf.
Return reserved vegetables to kettle. Add remaining beef
broth, barley, thyme, salt, and pepper. Stir mixture until
well combined. Simmer until barley is tender.
Thicken slightly with slurry of cornstarch and water,
if desired.
Note: I usually add 3 ounces dried European mushrooms
soaked in warm water to cover when combining all
ingredients for final stage of cooking.
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Per Serving (excluding unknown items): 383 Calories; 16g
Fat (38.3% calories from fat); 25g Protein; 32g
Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol; 1745mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1
1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0