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Recipe Thursday-Steak, Barley and Mushroom Soup

Posted on February 14th, 2013 | Posted in Recipes, Soup and Stew

Winter is upon us so a fresh, but hearty, Steak, Barley and Mushroom Soup is appreciated to warm us up and to get us excited for the fresh local produce to come. I made a triple batch of this soup to give to two friends who just had babies and to have over some friends for a snowy Saturday night dinner. The freshness of the ingredients were refreshing for a time of year when our gardens are all frozen over and the sirloin steak was so tender it could be cut with a fork, from being slow cooked in the broth. I did double the steak quantity from the original recipe amount, added some greens and served the soup with a hearty 12 grain bread with Plugra European style butter. Beef it’s what’s for dinner!

Steak, Barley and Mushroom Soup

Steak, Barley and Mushroom Soup

Yield 4 Servings
1 pound sirloin  steak, cut into 1 1/2-inch pieces (221900)
2 tablespoons extra-virgin olive oil (992055)
1 cup diced  onion (990195)
1 cup diced  carrots (559652)
12-ounce  package mushrooms, coarsely chopped
1/2 cup uncooked barley (556617)
10 1/2-ounce chicken broth (331101)
5 cups water
1 teaspoon coarse  salt (991861)
1/4 teaspoon freshly ground black pepper (CQP071)
2 cups chopped  Swiss chard

Heat oil in a large pot over medium heat. Add beef and sauté until brown.  Add onion and carrots; cook, mixing occasionally, until onion is softened, about  7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and  mushrooms are tender, about 8 minutes. Add barley, broth, water, salt and pepper; stir to combine.  Cover and  bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender.  Stir in Swiss chard, or other leafy green, and cook 5 minutes. Makes about 6 cups

Recipe adapted from Jean Kressy

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