Pearled Barley and our own Dried Forest Blend Mushrooms create the perfect mushroom barley soup. Tender pearled barley is lush with the rich, umami broth that is created from the blend of shiitake, porcini, oyster, bolete and wood ear mushrooms.
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Ingredients
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2 Tablespoons Olive Oil
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1/2 Pound Cubed Beef Stew Meat
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1 Large Onion, diced
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1 Cup Carrots, diced
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1 Cup Celery, diced
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1 Ounce Dried Forest Blend Mushrooms, rehydrated and coarsely chopped
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1 Cup Pearled Barley
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4 Cups Beef Stock
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2 Cups Water
Directions
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Heat olive oil in large stockpot over medium-high heat. Add beef, and cook until well-browned on all sides, about 10 minutes. Remove the meat and transfer to a plate.
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Add onion, and cook, stirring, until lightly browned. Add carrots and celery, and cook until celery is slightly translucent, about 10 minutes.
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Add mushrooms, barley, stock, water and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cover and simmer 2 to 3 hours, until beef is very tender and barley is fully cooked.
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Season to taste with salt and pepper.