Beef-Barley-Mushroom Soup

Beef-Barley-Mushroom Soup

I was looking through the Sunday Newsday (March 24, 2013), and I came across this recipe for Beef-Barley-Mushroom Soup.  If you’re like me – I’m always looking for recipes that are tasty.

Beef-Barley-Mushroom Soup Recipe

                Joe Falzone                                                                         Centereach, New York

Beef-Barley-Mushroom Soup

1 Lb. beef stew meat

2 Tbsp. flour

½ tsp. paprika

½ tsp. garlic powder

Salt, to taste

Black pepper, to taste

¼ cup canola or extra virgin olive oil

4 carrots

4 celery stalk, diced

1 medium onion, diced

3 garlic cloves, finely chopped

1 quart canned vegetable broth

2 cups low-sodium canned chicken broth

½ cup red wine

8 cups water

4 dashes Worcestershire sauce

1 cup pearl barley

6-8 oz. package sliced Portobello mushrooms

¼ cup finely chopped fresh parsley or 1 Tbsp. dried parsley; plus more for garnish

Combine first six ingredients in a small zipper-lock bag, shake until meat is coated and transfer meat to a plate.  Heat 2 tablespoons oil in a large saucepan over medium-high heat.  Add meat and brown on all sides, 6-8 minutes.  Transfer to a bowl.  Add 1 tablespoon oil, carrots, celery, onion and garlic to pan; cook until softened, about 8 minutes.

Add beef, broths, wine, 4 cups water and Worcestershire sauce to a pot and bring to a boil.  Lower heat, cover and simmer for 30 minutes.

Meanwhile, bring 4 cups water to boil in another pot.  Add barley, lower heat, cover and simmer 30 minutes.

In a small skillet, heat remaining 1 tablespoon oil over medium-high heat.   Add mushrooms and cook until tender.  Season with salt and pepper.

Add barley, mushrooms and ¼ cup fresh parsley to soup, cook uncovered until barley is tender, 15-20 minutes.  Adjust seasonings.  Pour into a large bowl, garnish with parsley.           4-5 servings

 

(Recipe for Beef-Barley-Mushroom Soup was in the Sunday Newsday, March 24, 2013, by Joe Falzone.)

 

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