Beef And Barley Soup
This delightful mushroom and barley soup is a comforting and nutritious dish that is perfect for chilly days. With tender pieces of beef sirloin and the earthy flavors of mushrooms, this soup is warm and satisfying. The barley adds a hearty texture while the homemade beef stock brings a rich depth of flavor to the dish. Each spoonful of this soup is a warm hug in a bowl, making it a beloved recipe that will surely become a favorite at your table.
— Constant Cookbook
Ingredients
- 3 cups water
- 1 tsp. salt, plus more, to taste
- 1/4 cup pearl barley
- 2 Tbs. unsalted butter
- 1 small yellow onion, chopped
- 1/2 lb. button mushrooms, finely chopped
- 4 cups beef stock, homemade (see related recipe at left) or purchased
- 1/2 lb. boneless beef sirloin, cut into thin slices and then finely chopped
- Freshly ground pepper, to taste
Instructions
- <b>Cook the barley</b>
- In a saucepan over medium-high heat, bring the water to a boil. Add the 1 tsp. salt and the barley and return to a boil. Reduce the heat to low, cover and cook the barley until just tender, about 1 1/2 hours. Drain and set aside.
- <b>Prepare the soup base</b>
- When the barley has been cooking for about an hour, set a large saucepan over medium heat and melt the butter. Add the onion and mushrooms and saut&#233; until the onion is translucent and the mushrooms have released their juices, about 5 minutes. Add the stock and beef, reduce the heat to low and simmer, uncovered, for about 10 minutes.
- <b>Finish the soup</b>
- When the barley is ready, add it to the soup and simmer over medium heat for 5 minutes to blend the flavors. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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