Wednesday, January 4, 2012

Warm Up With A Bowl of Beef Mushroom Barely Soup!

East Meadow Shopping Center (516) 794-9770
With the cold weather sending chills through every bone in our bodies, it’s time to whip out the soup recipes and warm up! 

The following recipe is for a delicious Beef Mushroom Barley Soup shared by

“I couldn’t believe how fabulous this soup turned out. The flavor was amazing, the meat perfectly tender and it was amazingly easy to put together. This rivals homemade wedding soup as my current favorite – it was THAT good!” ( 

1 lb. beef (I used stew meat)
1 tablespoon olive oil
Salt & pepper
1 cup water
1 cup red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)
2 tablespoons butter
1 medium onion, finely chopped
1 cup carrots, sliced (about 3 carrots)
1 cup celery, sliced (about 3 ribs)
2 cloves garlic, minced
8 cups beef broth

1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt & pepper
1/2 cup barley
8 oz. mushrooms, sliced

1. Season beef with salt and pepper. Heat olive oil in a large stockpot. Add meat and brown. Pour in water and red wine (or broth/vinegar mixture) and simmer for approximately 1 hour.

2. Remove beef and cut into bite-size pieces. Skim fat and reserve 1/2 cup of cooking liquid; discard remaining liquid.
3. Melt butter in the stockpot. Add onion, carrots and celery and saute until tender. Stir in garlic and saute until fragrant, about 30 seconds. Pour in beef broth and add thyme, basil, bay leaf, beef and reserved cooking liquid. Simmer for 20-30 minutes; season with salt and pepper to taste.
4. Add barley and mushrooms and simmer for approximately 40 minutes.

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