Beef, Barley, and Portobello Mushroom Soup
This simple and easy soup is even better the next day, so be sure to make enough. I like to enjoy it with a serving of warmed cheesy polenta.
1 tablespoon vegetable oil
1¾ pounds beef stew meat, cut into 1-inch pieces
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
½ cup red wine
1 garlic clove, minced
Leaves of 2 sprigs of thyme, chopped
8 cups beef or veal stock
¾ cup pearl barley
1 pound portobello mushrooms, sliced
Salt and pepper, to taste
In a large sauce pan, warm oil on medium-high heat.
Add the beef and cook for 5 minutes, or until evenly browned. Remove with a slotted spoon and reserve.
Add the onion, celery, and carrots and cook for 5 minutes or until soft.
Add the red wine, garlic, and thyme and reduce by half.
Add the seared beef, stock, and barley and bring to a boil.
Reduce to a simmer, cover, and cook on low heat for 1½ hours.
Add the mushrooms and cook for 10 minutes or until the beef is very tender.
Season with salt and pepper and serve in warmed bowls.
No. 07 / Winter 2019