Sliced Steak And Mushroom Barley Soup
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.333333 cups
Pearl Barley1 cup
Dried Porcini Mushrooms2 tbsps
Thyme (chopped fresh)3 small
Celery (stalks, finely chopped)1 cup
Sherry (dry)4 cups
Beef Stock450 g
Steak (flatiron)1.5 tbsps
Worcestershire Sauce3 tbsps
HoneyDirections:
1
Bring a medium pot of salted water to a boil
2
Add the barley and cook to just shy of tender, 25 to 30 minutes
3
Drain in a sieve and run under cold water, then drain again
4
Put the dried porcini mushrooms in a small saucepan with about 2 cups water
5
Bring to a low boil, then simmer until tender
6
Transfer the mushrooms with a slotted spoon to a food processor
7
Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there)
8
Puree until smooth
9
Heat the EVOO in a large Dutch oven over medium-high heat
10
Add the portobello mushrooms and cook until browned
11
Add the thyme, shallots, celery and carrots and season with salt and pepper
12
Cook until the vegetables are tender, 5 to 6 minutes
13
Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon
14
Stir in the stock, porcini puree and Roasted Garlic Paste
15
Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper
16
Heat a large nonstick skillet over medium-high heat
17
Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once
18
Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces
19
Dress with the Worcestershire sauce
20
Stir the parsley and barley into the soup, then ladle into shallow bowls
21
Arrange the steak on top of the soup
22
Preheat the oven to 425 degrees F
23
Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO
24
Wrap up the garlic in the foil to make a tightly sealed pouch
25
Roast until very tender, about 45 minutes
26
Let cool, then squeeze the garlic from the skins into a food processor
27
Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper
28
Puree until smooth, then transfer to a small container
29
(Alternatively, you can mash the garlic paste with a fork instead of using a food processor
30
) Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode