| Time | Servings | Difficulty |
|---|---|---|
| 01:54 | 4 | Easy |
Introduction
To share
Beef barley mushroom soup is a classic of English home cooking, the original name being “Beef Mushroom Barley Soup”. The meat is well cooked in a fragrant broth for 1h30. The presence of pearl barley and mushrooms make it a complete dish.
The extra thing:
- Add celery for even more flavor.
- It’s even better with a homemade broth (vegetables or poultry) instead of the cube.
Ingredients
| 1 carrot | |
| 1 shallot | |
| 500g braising beef (gîte ou paleron) coupé en cubes | |
| 300 g button mushrooms | |
| 1 vegetable stock cube | |
| 1 tbsp peanut oil | |
| 1 tbsp thyme | |
| 3 tbsp parsley fraîchement haché | |
| 100g pearl barley | |
| 1 tsp tomato concentrate |
Instructions
|
1
|
Clean and cut the mushrooms into slices. To book. Peel and thinly slice the carrots.
|
|
2
|
In a casserole dish, heat the oil over medium/high heat and brown the meat on all sides for about 5 minutes. Remove the meat and set aside.
|
|
3
|
Peel and chop together the garlic, the shallot. Add this mixture with the carrot pieces to the pan. Mix, add thyme and vegetable broth.
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|
4
|
Add the mushrooms and brown for 2 minutes, still over medium heat.
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|
5
|
Pour about 1l of water, add the meat. Cover and cook for 45 minutes over low heat.
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6
|
After 45 minutes, add the pearl barley and the tomato puree, mix. Season and continue cooking, covered, for 45 minutes, still over low heat.
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|
7
|
Sprinkle with chopped parsley.
To serve. |
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