BEEF BARLEY SOUP
About 8 cups; 4 servings
For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and proceed as directed.
Season:
- 1 pound beef chuck or brisket, cut into 1-inch cubes
with:
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat in a soup pot or Dutch oven over medium-high heat:
- 1 tablespoon vegetable oil
Brown the beef on all sides in batches without crowding the pot. Transfer to a plate and set aside. Reduce the heat to medium, pour off any drippings, and add:
- 4 tablespoons (½ stick) butter or ¼ cup olive oil
Add:
- 1 ½ pounds mushrooms, sliced
- 1 large shallot, finely chopped
Cook, stirring often, until the mushrooms are wilted, about 10 minutes. Add:
- ¼ cup dry sherry, Madeira, stock, or water
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Reduce the heat to low and scrape any browned bits off the bottom of the pot. Return the beef to the pot, along with:
- 4 cups Brown Beef Stock, Brown Vegetable Stock, or Beef Broth
- ¾ cup pearl barley
- ½ teaspoon salt
- ½ teaspoon black pepper
Bring to a boil, then reduce the heat, cover, and simmer until the barley is tender, about 1 hour. Taste and add salt if needed. Serve garnished with:
- Chopped parsley or thyme leaves