The weekly soup continues with a recipe for Beef Mushroom Barley soup, adapted from Elly. I couldn’t believe how fabulous this soup turned out. The flavor was amazing, the meat perfectly tender and it was amazingly easy to put together. This rivals homemade wedding soup as my current favorite – it was THAT good! It does take about 2.5 hours from start to finish, but trust me when I tell you that the waiting is well worth it!
The substitution you find below for the red wine was found in Cook’s Illustrated Fall 2007 issue. To replace wine in a dish, use the following ratio:
1/2 cup wine = 1/2 cup broth + 1 teaspoon wine vinegar (red or white, based on recipe)
Beef Mushroom Barley Soup
(Source: Elly Says Opa!)
1 lb. beef (I used stew meat)
1 tablespoon olive oil
Salt & pepper
1 cup water
1 cup red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)
2 tablespoons butter
1 medium onion, finely chopped
1 cup carrots, sliced (about 3 carrots)
1 cup celery, sliced (about 3 ribs)
2 cloves garlic, minced
8 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt & pepper
1/2 cup barley
8 oz. mushrooms, sliced
1. Season beef with salt and pepper. Heat olive oil in a large stockpot. Add meat and brown. Pour in water and red wine (or broth/vinegar mixture) and simmer for approximately 1 hour.
2. Remove beef and cut into bite-size pieces. Skim fat and reserve 1/2 cup of cooking liquid; discard remaining liquid.
3. Melt butter in the stockpot. Add onion, carrots and celery and saute until tender. Stir in garlic and saute until fragrant, about 30 seconds. Pour in beef broth and add thyme, basil, bay leaf, beef and reserved cooking liquid. Simmer for 20-30 minutes; season with salt and pepper to taste.
4. Add barley and mushrooms and simmer for approximately 40 minutes.