Steak & Mushroom Barley Soup
When I was considering what else to do with my leftover steak (from the steak kabobs) besides that awesome steak & blue cheese salad, I settled on a soup. And furthermore, I decided that mushrooms and barley would be the perfect thing to put in a steak soup. So I went to the store to get me some barley. It took a bit of searching to find it because I wasn’t sure what aisle to look in. But I found it (and now I’ve already forgotten what aisle it was in!) and was so excited to make my steak & mushroom barley soup. I didn’t have time the day I went shopping to make soup, but I was planning on doing it after work the next day.
And on that day at work, I just heard a chance snippet of a conversation in the breakroom as I was walking out … “who buys BARLEY anymore?!?” someone was saying. I don’t know the context of the conversation or how they got on the topic of barley, but I giggled a little to myself since I had JUST gone and bought some barley. It’s one of those healthy grains that’s high in fiber and good for your heart … it can help lower cholesterol … and it’s so tasty too! We should all really eat more of it.
So here’s to the barley-buyers of the world! Let’s all have some soup.
- 2 cups beef broth
- 3/4 cup quick-cooking barley
- 1 bay leaf
- 1/2 Tablespoon olive oil
- 1/4 cup chopped celery
- 1/2 cup chopped onion
- 8 oz. fresh mushrooms, sliced
- 2 - 4 cloves garlic, peeled & chopped
- 5 cups beef broth
- 1/4 cup red wine
- 1 1/2 cups chopped leftover steak (I chopped up some leftover honey rosemary steak kabobs)
- Salt & fresh ground white pepper, to taste
- In a medium saucepan, bring the broth to a boil, stir in the barley and the bay leaf. Cover, reduce heat to a simmer and cook for 10 - 15 minutes or until the barley is tender.
- Meanwhile, chop the celery, onion, garlic and mushrooms, then heat a frying pan over medium heat. Add the olive oil, then the veggies. Saute until the mushrooms and the onion are tender.
- Pour the sauteed veggie mixture into the pot with the cooked barley. Add 5 cups of broth, the wine and the steak. Heat to boiling, then reduce heat and cook for about 5 minutes.
- Add salt and fresh ground white pepper to taste.
- Serve hot.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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