Savory Mushroom Beef Barley Soup Food

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
• Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

SAVORY MUSHROOM-BARLEY SOUP

Steps:

• In a large sauce pan, bring water and barley to a boil; Reduce heat: cover and simmer for 30 minutes or until barley is partially cooked (DO NOT DRAIN).
• Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in olive oil until tender, Add mushrooms; cook and stir for 5 minutes.
• Stir in broth, carrots, tomato paste and Barley mixture; Bring to a boil over medium heat.
• Reduce heat; cover and simmer for 30 minutes, stirring occasionally; Stir in salt and pepper to taste and sprinkle with parsley.

BEEF MUSHROOM BARLEY SOUP

Steps:

• Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
• Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
• Pour beef stock into the pot.
• Stir pearl barley into the stock.
• Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
• Stir mushrooms through the soup; cook 1 hour more.

SAVORY MUSHROOM BEEF BARLEY SOUP

Steps:

• 1. Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
• 2. Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
• 3. Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan,cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot.
• 4. Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
• 5. Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
• 6. Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) You would have more knowledge about that than I do!