Meal-in-a-Bowl Mushroom Barley Soup
- Portion size: 8
This recipe makes 8 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||2 g|
Cremini mushrooms give this soup a deep rich colour and flavour. All that's missing is some freshly baked bread and you have a cosy family meal for a cold winter night. The vegetarian variation is also delicious.
- 1 lb 1lbstewing beef, cut into 1-inch cubes
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 tsp 1/2tspdried thyme
- 2 tbsp 2tbspvegetable oil
- 1 cup 1cupdiced oniononions
- 1 cup 1cupdiced celery
- 1 cup 1cupdiced carrotcarrots
- 6 cups 6cupssliced cremini mushrooms, 1 lb/500 g
- 6 cups 6cupschicken stock
- 1/2 cup 1/2cuppot barley or pearl barley
- 1 tbsp 1tbsptomato paste
- 1 1bay leafbay leaves
Season beef with salt, pepper and thyme. In large Dutch oven or soup pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef, in 2 batches, about 5 minutes. Remove to plate. Drain off any fat in pan.
Add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally, until tender and onions are translucent, about 5 minutes.
Add mushrooms; cook, stirring often, until mushroom liquid begins to evaporate, about 5 minutes.
Stir in stock and 2 cups (500 mL) water, scraping up any brown bits in pan. Add barley, tomato paste and bay leaf. Return beef and any accumulated juices to pan; bring to boil. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. Discard bay leaf.
Additional information : Slow-Cooker Meal-in-a-Bowl Mushroom Barley Soup: Follow first three paragraphs. Transfer reserved beef and accumulated juices, vegetables, stock and water to 16-cup (4 L) slow-cooker. Add barley, tomato paste and bay leaf. Cover and cook on low for 8 to 10 hours. Discard bay leaf.
Vegetarian Meal-in-a-Bowl Mushroom Barley Soup: Omit beef. Cook onions, celery, carrots and 1/4 tsp (1 mL) each salt, pepper and dried thyme in 1 tbsp (15 mL) vegetable oil. Add 1 can (19 oz/540 mL) beans (such as red or white kidney beans, black-eyed peas or black beans), drained and rinsed, along with barley. Cook until barley is tender, about 40 minutes.
Source : Canadian Living Magazine: January 2004