Beef Mushroom Barley Soup
Servings: 6
From Food Network Kitchens. Serves 6 to 8. The barley keeps absorbing broth, so thin with water when reheating.
Ingredients
- 7 tsp Canola oil, 2 tablespoons plus 1 teaspoon, divided
- 1 1/2 lb Beef, shin on the bone, 1 1/4 to 1 1/2 pounds, trimmed
- Kosher salt
- Black pepper, freshly ground
- 1 Carrot, diced
- 1/2 Onion, diced
- 1 stalk Celery, diced
- 6 cup Water
- 1/2 tsp Dried thyme
- 1/3 cup Pearl Barley, rinsed
- 1 cup Tomato, canned, chopped
- 1 tbsp Unsalted butter
- 3/4 lb Mushroom, medium button, brushed, trimmed and quartered
- 3 tbsp Parsley, flat-leaf, minced
Directions
- Heat a large soup pot over medium-high heat with 2 tablespoons oil. Season the meat generously and sear well on all sides, about 15 minutes. Set aside and wipe out the pot.
- Lower to medium, add the remaining oil and saute the carrot, onion and celery until tender, about 10 minutes. Return the meat with the water, bring to a boil, then simmer gently, covered, 1 1/2 hours, until just tender.
- Add the thyme, barley and tomato and simmer, covered, 45 minutes.
- Meanwhile, saute the mushrooms in the butter over medium-high heat until golden, about 10 minutes. Season and add to the soup; simmer 15 minutes more.
- Remove the meat, cut it off the bone and dice. Skim the fat, return the meat with the parsley and season.