Monday, November 2, 2009

Beefy Mushroom Barley Soup

Sally says: "I would recommend that readers check out the Penzeys Spices website. There is a selection called 'recipe archives' which is where I found this. They list recipes by season; holiday recipes are up now. And, you can order a free catalog."

Beefy Mushroom Barley Soup
from Penzey Spices

1 lb. lean beef chuck, cut into 1-inch cubes
2 TB. olive oil
3 medium onions, coarsely chopped
10 oz. fresh mushrooms, sliced
3 large carrots, sliced
1/2 cup pearl barley
7 cups beef broth (or 7 cups water plus 2 Tbl. Penzeys BEEF SOUP BASE)
1 cup dry red wine or no salt added tomato juice
1-2 tsp. salt (to taste)
1/2 tsp. fresh ground pepper
1 cup frozen green peas 
2 tsp. fresh lemon juice

  • Heat the olive oil in a stock pot over medium-high heat.
  • Add the beef and sauté until brown. Transfer to paper towels to drain.
  • Add the onions and mushrooms to the pan drippings and cook until the onions are golden.
  • Return the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp. salt and PEPPER, and bring to a boil.
  • Reduce the heat to medium-low. Simmer, partially covered, until beef and barley are tender, about 45 minutes.
  • Stir in the peas and cook, uncovered, until tender, about 5 minutes.
  • Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.
Prep. time: 20 minutes 
Cooking time: 60 minutes
Serves: 6

Nutritional Information:
Servings 6; Serving Size 2 cups (581g); Calories 320; Calories from fat 70; Total fat 8g; Cholesterol 35mg; Sodium 1030mg; Carbohydrate 28g; Dietary Fiber 6g..

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