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

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
>



It's been a mixture of rain and snow all day here, and
I also made soup--Beef Barley (I didn't have mushrooms
home and my son-in-law doesn't like them, anyway.
It was really close to your recipe, but I use jug burgundy
instead of your sherry. I served it with homemade biscuits
and it was very well received.

gloria p

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
>
>
>

Puester > wrote in news:4077566F.442A24A8
@worldnet.att.net:

> 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
>>
>
>
>
> It's been a mixture of rain and snow all day here, and
> I also made soup--Beef Barley (I didn't have mushrooms
> home and my son-in-law doesn't like them, anyway.
> It was really close to your recipe, but I use jug burgundy
> instead of your sherry. I served it with homemade biscuits
> and it was very well received.
>
> gloria p
>

Burgundy's a great choice, too, Gloria. I often use it when I don't add
the mushrooms. Somehow I don't like that mix. The soup is equally good
without the mushrooms, but I hadn't had the mushroom version in a long
time and really enjoyed it. I don't think a beef barley soup can miss.
It's comforting and homey.

Cheers,
Wayne

Kim > wrote in newssJdc.405633$B81.6533230
@twister.tampabay.rr.com:

> 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
>

LOL! I now live in AZ where the rain is rarely cold, but my mid-western
roots still say "soup" for days like this. At least it's cloudy, gray, and
wet. <G>

Wayne

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
>

Wayne, you know I'm a soupaholic! Thanks for posting this; it's supposed to
rain Saturday/Sunday and even if it's a warm rain it's still *soup* weather!
Thanks!

Jill

"jmcquown" > wrote in
:

> 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
>>
>
> Wayne, you know I'm a soupaholic! Thanks for posting this; it's
> supposed to rain Saturday/Sunday and even if it's a warm rain it's
> still *soup* weather! Thanks!
>

You're very welcome, Jill. I hope you enjoy it!

Wayne