Mushroom Beef Barley Soup
Servings
6servings
Cook Time
8-10mins.
Servings
6servings
Cook Time
8-10mins.
Ingredients
Instructions
  1. Pour boiling water over dried mushrooms to cover, set aside.
  2. In a large soup pot, saute beef in 1 Tablespoon oil until browned, 5 to 7 minutes, remove from pan.
  3. In the same pot, with the other Tablespoon of oil, cook your carrots, onions, leeks, celery and baby bella mushrooms until just browned, about 8 to 10 minutes.
  4. Stir in barley and thyme and cook for another minute.
  5. Add the beef broth.
  6. Drain dried mushrooms in a sieve, and add that liquid also to the pot.
  7. Chop the mushrooms until fine, and add those.
  8. Toss in the bay leaves.
  9. Simmer until meat is tender and barley cooked (about an hour for the beef tenders, and longer for the stew meat).
  10. A little while before serving pour in the wine, and heat again.
  11. Add kosher salt and ground pepper to taste. This can be made 2 or 3 days in advance — it will taste even better if made ahead.