Mushroom Barley And Beef Soup
I'm on a cooking light magazine kick, it's from here!!
Steps
Place the porcini mushrooms in a medium bowl.
Cover with boiling water.
Cover and let stand 30 minutes or until tender.
Drain mushrooms in a colander over a bowl , reserving liquid.
Chop mushrooms.
Set aside.
Heat a dutch oven over medium-high heat.
Coat pan with cooking spray.
Add cremini mushrooms and chopped onion.
Saut 10 minutes or until lightly browned.
Spoon onion mixture into a medium bowl.
Recoat pan with cooking spray.
Add chopped carrot , celery , parsnip and minced garlic.
Saut 4 minutes or until lightly browned.
Add carrot mixture to onion mixture in a bowl.
Heat oil in pan over medium-high heat.
Add beef.
Cook 3 minutes , browning on all sides.
Add 1c broth to pan , scraping pan to loosen browned bits.
Add remaining 5 cups broth , chopped porcini , porcini liquid , onion mixture , 2 cups water , salt , pepper and thyme.
Bring to a boil.
Cover , reduce heat to medium-low and simmer 1 hour or until beef is just tender.
Discard thyme spring.
Stir in .
Ingredients
dried porcini mushrooms, boiling water, cooking spray, cremini mushrooms, onions, carrot, celery, parsnip, garlic cloves, olive oil, lean stewing beef, reduced-sodium beef broth, water, salt, black pepper, fresh thyme sprigs, barley, fresh parsley