| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Clarified butter; unsalted |
| 1 | tb | Olive oil |
| Coarse salt and freshly ground pepper | ||
| 2 | lb | Beef shoulder; cut in 1/2" pieces |
| 2 | sm | Yellow onions; peeled and chopped |
| 8 | c | Beef stock; more if needed |
| 1 | Boquet garni: rosemary; thyme, bay leaf | |
| 3/4 | c | Pearl barley |
| 3 | Carrots; peeled, 1/2" pieces | |
| 3 | Parsnips; peeled, 1/2" pieces | |
| 1 | lb | Mixed mushrooms*; cut in 1" pieces |
INSTRUCTIONS
* Such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet 1. Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside. Add onions and cook, stirring constantly, until well caramelized, about 5 to 7 minutes. 2. Return meat to pot, and add stock. Bring to a boil. Reduce heat and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings. NOTES : The addition of exotic mushrooms to flavorful homemade beef stock turn a familiar favorite--beef barley soup--into a special winter meal. Serve with crusty bread, a robust red wine, and a salad, and you'll have a deliciously comforting meal . Cultivated white button mushrooms are the type commonly found in most supermarkets. However, wild mushrooms such as the ones used in this soup, are increasingly available. Look for cremini or Italian brown mushrooms, which look like a darker version of the white variety, but are light tan with an earthier flavor. Black trumpet mushrooms are trumpet-shaped, as the name implies, and mildly fragrant. The yellowfoot is a golden, trumpet-shaped variety. Pumpkin-colored chanterelles possess a delicate, nutty flavor. The oddly named hedgehog mushroom get its name from the tiny spines under its cap. Recipe by: Martha Stewart http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 21, 1998
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