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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