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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
MethodSeason 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.
Nutritional facts Per serving: about
- Sodium 789 mg
- Protein 19 g
- Calories 224.0
- Total fat 9 g
- Cholesterol 28 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
- Iron 19.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 35.0
- Vitamin C 5.0