Quirk ...

I grew up in CA and am now in FL. When it rains I still think of making
soup, only in FL it rains in summer.

Kim


Wayne Boatwright wrote:

>I haven't made this for a while. It's not an unusual soup, bit it is
>tasty and has a rich flavor.
>
>Wayne
>
>* Exported from MasterCook *
>
> Beef Mushroom Barley Soup
>
>Recipe By :
>Serving Size : 6 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 tablespoons olive oil -- divided
> 1 cup diced onion
> 1/2 cup diced carrots
> 1/2 cup diced celery
> 3 each garlic cloves -- minced
> 3/4 pound sliced mushroom
> 1/2 pound chuck roast
> 1/2 cup dry sherry
> 2 quarts beef broth -- divided
> 1 each bay leaf, whole
> 3/4 cup pearl barley
> 1 teaspoon thyme
> salt and pepper -- to taste
>
>In a deep kettle combine 2 tablespoons olive oil along with diced
>vegetables and stir until well coated. Saute until onions are
>transparent and vegetables are tender.
>
>Add minced garlic, sliced mushrooms, and remaining olive oil. Stir until
>well coated, and continue to saute until mushrooms have given up their
>liquid and liquid is reduced. Remove mixture to bowl and reserve.
>
>Cut chuck roast into 1/2-3/4 inch cubes. Add to kettle and cook over
>medium heat until nicely browned. Add sherry to kettle and continue
>cooking until all liquid is evaporated.
>
>Add 1 quart beef broth, whole garlic clove, and bay leaf to kettle,
>bring to a boil and reduce heat to a simmer. Cook until meat is tender.
>(Pressure cook 15 minutes.) Remove garlic clove and bay leaf.
>
>Return reserved vegetables to kettle. Add remaining beef broth, barley,
>thyme, salt, and pepper. Stir mixture until well combined. Simmer until
>barley is tender.
>
>Thicken slightly with slurry of cornstarch and water, if desired.
>
>Note: I usually add 3 ounces dried European mushrooms soaked in warm
>water to cover when combining all ingredients for final stage of cooking.
>
> - - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 383 Calories; 16g Fat (38.3%
>calories from fat); 25g Protein; 32g Carbohydrate; 6g Dietary Fiber; 22mg
>Cholesterol; 1745mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
>Meat; 1 1/2 Vegetable; 2 1/2 Fat.
>
>
>Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
>