Ingredients
-
1
-
1
-
1/2
-
1/2
-
3
-
1/4
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Beef, Barley and Dried Mushroom Soup, This is a stew likecomforting, thick and hearty soup with deep, rich, earthy, smokey flavor., Great soup. I made half a recipe using dried shiitake and fresh button mushrooms. I did add another 1/2 c. water as it was getting a bit thick for us. I did have to cook it longer than one hour for the barley to be done but the flavors blended beautifully., This was a warm hearty fall soup! I deleted the ground beef, doubled the mushrooms, and used petite diced tomatoes with chipotle instead of the chipotle and tomatoe paste. I’m sure we will make this throughout the fall/winter!
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Steps
|
1
Done
|
Soak Mushrooms in Hot Water to Cover Set Aside. |
|
2
Done
|
in a Large Heavy Bottom Pot Heat Oil and Saute Onions, Garlic, Celery and Carrots to Slightly Wilted. |
|
3
Done
|
Season Beef Cubes Generously With Salt and Pepper Then Add to Onion Mixture to Brown. |
|
4
Done
|
Remove Mushrooms and Rough Cut Reserve the Strained Liquid. |
|
5
Done
|
Add Ground Meat, Chipotle Pepper, and Chopped Mushrooms to Pot and Brown. |
|
6
Done
|
Add to the 6 Cups of Water Strained Liquid from Mushrooms, Worcestershire Sauce, Beef Base, and Tomato Paste Stir to Blend and Add to Pot Along With the Oregano and Bay Leaves. |
|
7
Done
|
Bring to a Boil and Simmer For 30 Minutes. |
|
8
Done
|
Add Barley and Simmer an Hour. |
|
9
Done
|
Taste and Season With Salt and Pepper If Needed. |
