Shelly's Recipe

BEEF-BARLEY-VEGETABLE SOUP II

Category: Soups

Vegetable oil spray
3 lbs center-cut beef shank, all visible fat removed or 1 lb beef tenderloin roast, cut into 3/4 inch cubes
2 quarts water or half beef broth
3 large yellow onions, chopped
6 Tbs. (3/4 stick) unsalted butter
1 lb. fresh cremini mushrooms, brushed clean and sliced
1/2 tsp minced garlic
1 bay leaf
1 tsp salt
Freshly ground black pepper to taste
1/2 cup dry red wine
1 cup tomato puree
3 cups peeled and diced potatoes
1 cup thickly sliced celery
1 1/4 cups peeled and thickly sliced carrots
3 tbsp uncooked pearled barley
2 tsp thyme
1 tsp salt
Freshly ground black pepper to taste

Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place beef on prepared pan and place pan in broiler. Broil meat 5 minutes on each side, or until thoroughly browned. (If using tenderloin, just brown in the stockpot 1/2 at a time.) In large stockpot, combine meat, water, two-thirds of the chopped onions, bay leaf, 1 tsp salt and pepper. Bring to a boil. Reduce heat to simmer and cook 3 hours, or until meat is tender.

Remove meat from pot and set aside. Strain broth and skim off fat. Cut meat into pieces, if using beef shank. Place strained broth, meat and remaining ingredients in stockpot and bring to a boil. Reduce heat and simmer 20 to 25 minutes, or until vegetables are tender.

While the soup is cooking, in a large saute pan over medium heat, melt the butter. Add the remaining chopped onions and saute, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and saute, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and saute until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill. Add the mushroom mixture and stir to heat through. Season with salt and pepper. Serve hot. Serves 12