Beef-And-Barley Soup With Porcini Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add the beef and cook until browned on all sides.
• STEP 2.Remove the beef from the pot and set aside. In the same pot, add onions, carrots, and celery. Cook until the vegetables are softened.
• STEP 3.Add the garlic, dried porcini mushrooms, and barley to the pot. Stir to combine.
• STEP 4.Return the beef to the pot and add beef broth, water, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour.
• STEP 5.Remove the bay leaves and thyme sprigs. Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

• For a richer flavor, you can sear the beef in batches instead of all at once.
• Soak the dried porcini mushrooms in hot water for about 20 minutes before adding them to the soup. Reserve the soaking liquid and strain it to remove any grit before adding it to the soup.
• If you prefer a thicker soup, you can add more barley or cook it for a longer time.
• Garnish the soup with fresh parsley or grated Parmesan cheese for added flavor.

Storage and Serving

• Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It can be stored for up to 3 days.
• To reheat the soup, transfer it to a pot and heat over medium heat until warmed through.
• Serve the beef-and-barley soup with porcini hot, garnished with fresh parsley or grated Parmesan cheese.