Beef Barley And Dried Mushroom Soup Recipe

Ingredients for Beef Barley And Dried Mushroom Soup

• Olive Oil
• Red Onion
• 2 celery stalks, chopped
• Carrot
• 2 cloves garlic, minced
• Dried Funghi Porcini
• Dried Shiitake Mushroom
• Beef
• Ground Beef
• Salt
• Pepper
• Chipotle Chile In Adobo
• 6 cups (plus 2 cups for soaking mushrooms)
• 2 tablespoons Worcestershire sauce
• 2 beef bouillon cubes or 2 tablespoons beef base
• 2 tablespoons tomato paste
• Dried Oregano
• Bay Leaf
• 1 cup barley

How to Make Beef Barley And Dried Mushroom Soup

1. Soak 1 cup dried mushrooms in 2 cups hot water for at least 30 minutes. Set aside.
2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté 1 large onion (chopped), 2 cloves garlic (minced), 2 celery stalks (chopped), and 1 cup carrots (chopped) until softened, about 5-7 minutes.
3. Season 1.5 lbs beef stew cubes generously with salt and pepper. Add to the pot and brown on all sides.
4. Remove soaked mushrooms; roughly chop. Reserve the strained soaking liquid.
5. Add 1/2 lb ground beef, 1/2 teaspoon chipotle pepper in adobo sauce (or to taste), and the chopped mushrooms to the pot. Brown the ground beef.
6. Add 6 cups of the reserved mushroom soaking liquid, 2 tablespoons Worcestershire sauce, 2 beef bouillon cubes (or 2 tablespoons beef base), 2 tablespoons tomato paste, 1 teaspoon dried oregano, and 2 bay leaves. Stir to combine.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
8. Add 1 cup barley. Continue to simmer, covered, for 1 hour, or until the barley is tender.
9. Remove bay leaves. Taste and season with additional salt and pepper as needed. Serve hot.