Beef And Barley Soup With Wils Mushrooms Recipe

Ingredients for Beef And Barley Soup With Wils Mushrooms

• Stewing Beef
• Cold Water
• Dried Mushroom
• Pearl Barley
• 1 medium onion, chopped
• Celery Ribs
• 1 cup chopped carrots
• Salt
• Pepper
• Thyme
• Bay Leaf
• Garlic Clove
• Parsley
• Mushroom
• Tomatoes
• Beef Broth

How to Make Beef And Barley Soup With Wils Mushrooms

1. In a large pot or Dutch oven, combine 1.5 lbs beef stew meat and 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam or scum that rises to the surface.
2. While the beef simmers, soak 1/2 cup dried wild mushrooms in 1 cup warm water for 20 minutes. Then, strain the mushroom soaking liquid through a fine-mesh sieve to remove any grit, reserving both the liquid and the mushrooms.
3. Finely chop the soaked dried mushrooms and 1 cup fresh wild mushrooms.
4. Add the soaked dried mushrooms, their reserved liquid (1 cup), 1 cup barley, 1 medium onion (chopped), 2 celery stalks (chopped), 1 cup chopped carrots, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot with the simmering beef.
5. Continue to simmer for another hour, or until the beef is tender.
6. Stir in 1 (28 ounce) can of pureed tomatoes and the chopped fresh wild mushrooms.
7. Simmer for an additional 30 minutes, or until the barley is cooked through and the soup has thickened slightly.
8. Taste and adjust seasonings (salt and pepper) as needed. Add more water if the soup is too thick.