Scott's Wintertime Beef, Mushroom and Barley Soup
A favorite of mine this time of year is a hearty beef, mushroom and barley soup.
Some might call it a "beef stew" - and they'd be right. But it's got a lot of liquid - assuming you use all of the liquids called for - yet has the great flavor of a beef stew. We made this for a second time today - using an amalgamation of one of Mark Bittman's recipes along with a slow cooker recipe from Cooks Illustrated.
Read on for ingredients and directions!
- Soak the dried Porcini mushrooms in a cup of hot water.
- In a Dutch oven, heat the olive oil and add the beef - brown for 10-15 minutes. Remove using a slotted spoon. Discard most of the fat remaining.
- In a separate pan, brown the mushrooms - first dry and later adding a bit of olive oil.
- In the Dutch oven, add the onions, salt and pepper. Add in the tomato paste, carrots, shallots, and garlic. Add in the mushrooms. Add in the porcini mushrooms - and the liquid while being careful to avoid any grit. Saute for 10 mins. Add the red wine. After 10 mins, add the tomatoes, beef broth and chicken broth.
- Bring mixture to a boil.
- Reduce heat to low - cover the Dutch oven and continue cooking for 1.5-2 hours. Taste the beef for tenderness to determine when ready to serve.
Serve in large soup bowls - perhaps with crusty bread! Enjoy!