Beef, Barley & Mushroom Soup
1 tbsp olive oil
2 shallots, diced
2 cloves garlic, minced
1 cup chopped celery
3/4 lb stewing beef, chopped into bite-sized pieces
1 tsp herbes de Provence
1/2 tsp black pepper
1 tbsp tomato paste
3 cups beef stock
3 cups sodium free chicken stock
1 cup water
1 bay leaf
2 carrots, diced
1 medium potato, diced
8oz sliced mushrooms (button or cremini)
3/4 cup pot barley
In a large soup pot or Dutch oven, heat the olive oil and sauté the shallots, garlic and celery… no need to brown them. Add in the beef cubes, pepper, herbs de Provence and once the beef is browned, add in the tomato paste, stir and allow it to cook for a minute or so. Add the bay leaf, water and broths, bring to a simmer, cover it and let it cook for an hour or so. Then add in the carrots, potato, mushrooms and barley. Stir, cover and let simmer for another hour. Check for seasoning, add some salt and more pepper if desired
1 tbsp olive oil
2 shallots, diced
2 cloves garlic, minced
1 cup chopped celery
3/4 lb stewing beef, chopped into bite-sized pieces
1 tsp herbes de Provence
1/2 tsp black pepper
1 tbsp tomato paste
3 cups beef stock
3 cups sodium free chicken stock
1 cup water
1 bay leaf
2 carrots, diced
1 medium potato, diced
8oz sliced mushrooms (button or cremini)
3/4 cup pot barley
In a large soup pot or Dutch oven, heat the olive oil and sauté the shallots, garlic and celery… no need to brown them. Add in the beef cubes, pepper, herbs de Provence and once the beef is browned, add in the tomato paste, stir and allow it to cook for a minute or so. Add the bay leaf, water and broths, bring to a simmer, cover it and let it cook for an hour or so. Then add in the carrots, potato, mushrooms and barley. Stir, cover and let simmer for another hour. Check for seasoning, add some salt and more pepper if desired
