This week I received the Penzeys Spice Catalog in the mail. Along with listing about 45 different things in the catalog I’m certain my kitchen cannot live without – it gave me a recipe!
Yep. She’s simmering on the stove right now!
Beefy Mushroom Barley Soup
1 lb lean beef chuck, cut into 1-inch cubes
2 T olive oil
3 medium onions, coarsely chopped
10 oz fresh mushrooms, sliced
3 large carrots, sliced
1/2 cup pearl barley
7 cups beef broth (or 7 cups water plus 2 T beef soup base)
1 cup dry red wine (I used Cabernet)
1-2 tsp salt (to taste)
1/2 tsp ground pepper
2 cup frozen peas
2 tsp fresh lemon juice
Heat the olive oil in a stock pot over medium-high heat. Add the beef and sauté until brown. Transfer to paper towels to drain. Add the onions and mushrooms to the pan drippings and cook until the onions are golden. Return the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp salt, and pepper and bring to a boil. Reduce the heat to medium-low. Simmer, partially covered, until the beef and barley are tender, about 45 minutes. Stir in the peas and cook, uncovered , until tender, about 5 minutes. Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve.