Beef & Barley Vegetable Soup

Beef & Barley Vegetable Soup

Nothing is more satisfying after a day of hanging Christmas lights then a nice pot of soup.  My friend's daughter was sick yesterday and she made this soup.  The thought has been with me since she first mentioned it and today I figured I would take a crack at trying to develop my own recipe. 

• 5-6 dried shitake mushrooms

Reconstitute mushrooms in 2 cups hot water

• 1-1/3 lbs. top sirloin steak, cubed
• 1-2 T olive oil

Heat a heavy bottomed dutch oven or soup pot and the oil on high heat.

Brown the meat and remove from the pan

• 1 onion, diced
• 1 bell pepper, diced
• S & P

Saute the onion and pepper until soft, about 5-7 mins.

• 2-3 cloves garlic, minced
• Fresh oregano, minced
• Fresh parsley, minced
• 1/4 C Sherry

Add the garlic and herbs, saute 30 secs or until fragrant.  Pot should be browning a bit on the bottom.

Deglaze with a 1/4 cup sherry.

• 1 can diced tomatoes (14.5 oz.)
• mushroom broth from shitakes
• diced shitakes
• 8 cups water
• 3 T beef bouillon (I like the paste type 1 tsp = 1 cup broth...)
• white pepper
• 1 t marjoram
• 1 T kitchen bouquet
• 1 T Worcestershire sauce

Add above ingredients.  Bring to boil.  Reduce to simmer. 

Simmer 1 hour

• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cups frozen veggies (I used corn, peas, green beans, and okra)
• 1 cup quick cook barley
• reserved beef

Add above ingredients.  Simmer another half an hour or until vegetables are tender.  

Let stand a bit before serving.

Mmmmm, must have crusty bread :-)