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Beef Barley Soup
Serves 6 to 8
The addition of exotic mushrooms to flavorful homemade
beef stock turn a familiar favorite—beef barley
soup—into a special winter meal. Serve with crusty
bread, and a salad, and you’ll have a deliciously
comforting meal.
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
2 pounds beef shoulder, cut into 1/2-inch pieces
2 small yellow onions, peeled and chopped
8 cups Homemade Beef Stock, plus more if necessary
1 bouquet garni of rosemary, thyme, and bay leaf
3/4 cup pearl barley
3 carrots, peeled and cut into 1/2-inch pieces
1 acorn squash
3 parsnips, peeled and cut into 1/2-inch pieces
1 pound mixed mushrooms, such as cultivated white, cremini,
yellowfoot, chanterelle, hedgehog, or black trumpet,
cut into 1-inch pieces
1. Heat butter and oil in a large pot over medium-high
heat. Season beef with salt and pepper. Sear meat in
two batches on all sides until well browned, about 5
to 7 minutes. Remove meat with a slotted spoon, and
set aside. Add onions, and cook, stirring constantly,
until well caramelized, about 5 to 7 minutes.
2. Return meat to pot, and add stock. Bring to a boil.
Reduce heat, and simmer for 1 hour. Add bouquet garni,
barley, and vegetables, and simmer for 1 hour, adding
more stock if necessary. Adjust seasonings.
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