barbara-in-va
Well-known member
Beef Barley and Veggie Soup
I was very surprised at how really, really good this soup is. It is thick, rich and hearty. Start early in the day or even the day before as it takes a little time to cook the beef and the barley.
Bring to a boil:
3 lb beef short ribs
8 C chicken broth (I use Better than Bouillon)
2 C water
½ t dried rosemary
2 bay leaves
Simmer:
4 C water
¾ C barley
Salt
Blanch and shock:
4 oz baby carrots (I used regular carrots and sliced them)
1 C asparagus tips (I used broccoli florets because that is what they had at the farmers market)
8 oz summer squash, sliced into even sized pieces
Saute in 2T olive oil:
2 C button mushrooms, sliced
8 oz shallots, chopped
2 T garlic, minced
½ C dry sherry
½ C tomatoes, seeded, diced
1 T minced fresh parsley
Bring ribs, broth, water and herbs to a boil over high heat in a large pot. Reduce heat to medium-low and simmer 3 hours or until beef is fork tender. Remove ribs and set aside, skim fat from broth, strain, and reserve for the base. When ribs are cool enough to handle, trim fat and gristle, then shred into bite sized pieces.
Simmer barley in salted water for 40 minutes or until tender; drain and set aside.
Blanch each type of veggie separately in boiling water 1-3 minutes (depending on the vegetable), or until just tender. Shock in ice water, drain, and set aside.
Saute shallots and garlic for a couple of minutes in a large pot over medium high heat 3-5 minutes. Add mushrooms and sauté until they begin to brown and their juices have evaporated. Deglaze pan with sherry; simmer until nearly evaporated, then add reserved broth (plus enough water to make 6 C). Add veggies, beef, and barley; simmer to heat through. Stir in the tomatoes and parsley, season with salt and pepper.
Source: Cuisine at Home Splendid Soups
I was very surprised at how really, really good this soup is. It is thick, rich and hearty. Start early in the day or even the day before as it takes a little time to cook the beef and the barley.
Bring to a boil:
3 lb beef short ribs
8 C chicken broth (I use Better than Bouillon)
2 C water
½ t dried rosemary
2 bay leaves
Simmer:
4 C water
¾ C barley
Salt
Blanch and shock:
4 oz baby carrots (I used regular carrots and sliced them)
1 C asparagus tips (I used broccoli florets because that is what they had at the farmers market)
8 oz summer squash, sliced into even sized pieces
Saute in 2T olive oil:
2 C button mushrooms, sliced
8 oz shallots, chopped
2 T garlic, minced
½ C dry sherry
½ C tomatoes, seeded, diced
1 T minced fresh parsley
Bring ribs, broth, water and herbs to a boil over high heat in a large pot. Reduce heat to medium-low and simmer 3 hours or until beef is fork tender. Remove ribs and set aside, skim fat from broth, strain, and reserve for the base. When ribs are cool enough to handle, trim fat and gristle, then shred into bite sized pieces.
Simmer barley in salted water for 40 minutes or until tender; drain and set aside.
Blanch each type of veggie separately in boiling water 1-3 minutes (depending on the vegetable), or until just tender. Shock in ice water, drain, and set aside.
Saute shallots and garlic for a couple of minutes in a large pot over medium high heat 3-5 minutes. Add mushrooms and sauté until they begin to brown and their juices have evaporated. Deglaze pan with sherry; simmer until nearly evaporated, then add reserved broth (plus enough water to make 6 C). Add veggies, beef, and barley; simmer to heat through. Stir in the tomatoes and parsley, season with salt and pepper.
Source: Cuisine at Home Splendid Soups