Beefy Mushroom Barley Soup 1 pound lean beef chuck, cut into 1-inch cubes 2 tablespoons olive oil 3 medium onions, coarsely chopped 10 ounces fresh mushrooms, sliced 3 large carrots, sliced 1/2 cup pearl barley 7 cups beef broth (or 7 cups water plus -- 2 tablespoons. BEEF SOUP BASE) 1 cup dry red wine or no salt added tomato juice 1 teaspoons salt (to taste) 1/2 teaspoon PENZEYS FRESHLY GROUND PEPPER 1 cup frozen green peas 2 teaspoons 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. Recipe Author: Maggie Dennis, Findlay, Ohio _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
