Recipe
Author
Hy-Vee Test Kitchen
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Description
A medley of mushrooms adds a rich earthy flavor to this hearty soup. We like it with Hy-Vee Baking Stone rye bread, but any artisan loaf would be delicious.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. assorted mushrooms (button, shiitake, cremini, oyster and/or portobello) | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee salt, divided | ||
| ½ tsp. Hy-Vee black pepper, divided | ||
| 1 to 1 1/4 pounds beef stew meat | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| 1 c. chopped shallots | ||
| 4 clove(s) garlic, minced | ||
| 1 large carrot, coarsely chopped (1 c.) | ||
| 2 stalk(s) celery, cut into 1/4-inch slices | ||
| 1 tbsp. chopped fresh thyme | ||
| 6 ½ c. chicken stock | ||
| 6 c. water | ||
| 1 ½ c. pearl barley | ||
| 2 tbsp. tomato paste | ||
| 1 tbsp. lemon juice |
Directions
- Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside.
- In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.
- Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 40mg
- Sodium: 730mg
- Total Carbohydrates: 41g
- Protein: 22g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Fall 2014.