Give us 10 - Soups / Stew
02: Simply Classic - Rainy Day Beef and Barley Soup
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| The final product, not too bad. |
2 Hours mostly inactive\cooking time
Give us 10 rating: ★★★☆☆
Source: Simply Classic: A New Collection of Recipes to Celebrate the Northwest
available at Northwest bookstores or here amazon.com
Week number two brings us a Beef and Barley soup from the Junior League Cookbook of the Northwest called Simply Classic. I was disheartened when I learned that the Junior League is not affiliated with the Justice League of America. Other than my juvenile disappointment Simply Classic is a great resource.
The preparation was very simple basic soup technique, browning the meat then the vegetables and aromatics add the liquids etc...If you are looking for a classic and fairly straightforward Beef and Barley soup this should suffice. You notice we only give it three out of five stars. The soup was okay bordering on good but it wasn't great or fantastic and it won’t be in a normal soup rotation in our menu.
1 1/2 pounds beef round steak, trimmed of excess fat and cut into 1/2 inch cubes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil, divided
2 cups onion finely chopped
1 Cup carrots, diced
1/2 cup celery, chopped
1 pound mushrooms, sliced
1 teaspoon garlic, minced
1/4 teaspoon dried thyme
1 - 14.5 ounce can beef broth
1 - 14.5 ounce can chicken broth
1/2 cup pearl barley
3 tablespoons fresh parsley, chopped
Sprinkle beef with salt-and-pepper. Place 1 tablespoon oil in Dutch oven and ground beef until no longer pink. Transfer to a bowl. He remaining oil in same pot, add onion, carrot and celery. Cook, stirring, until vegetables are softened, about five minutes. Stir in mushrooms, garlic and thyme, cook five minutes more. Combined beef and chicken broth with enough water to equal 6 cups. add to pot along with barley and beef. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 1 1/2 hours. Add more water, if necessary, during the cooking time. Sprinkle with parsley just before serving.
Week number two brings us a Beef and Barley soup from the Junior League Cookbook of the Northwest called Simply Classic. I was disheartened when I learned that the Junior League is not affiliated with the Justice League of America. Other than my juvenile disappointment Simply Classic is a great resource.
The preparation was very simple basic soup technique, browning the meat then the vegetables and aromatics add the liquids etc...If you are looking for a classic and fairly straightforward Beef and Barley soup this should suffice. You notice we only give it three out of five stars. The soup was okay bordering on good but it wasn't great or fantastic and it won’t be in a normal soup rotation in our menu.
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| This makes up the bulk of the prep. |
Rainy day beef barley soup
Serves 8
Serves 8
1 1/2 pounds beef round steak, trimmed of excess fat and cut into 1/2 inch cubes
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil, divided
2 cups onion finely chopped
1 Cup carrots, diced
1/2 cup celery, chopped
1 pound mushrooms, sliced
1 teaspoon garlic, minced
1/4 teaspoon dried thyme
1 - 14.5 ounce can beef broth
1 - 14.5 ounce can chicken broth
1/2 cup pearl barley
3 tablespoons fresh parsley, chopped
Sprinkle beef with salt-and-pepper. Place 1 tablespoon oil in Dutch oven and ground beef until no longer pink. Transfer to a bowl. He remaining oil in same pot, add onion, carrot and celery. Cook, stirring, until vegetables are softened, about five minutes. Stir in mushrooms, garlic and thyme, cook five minutes more. Combined beef and chicken broth with enough water to equal 6 cups. add to pot along with barley and beef. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 1 1/2 hours. Add more water, if necessary, during the cooking time. Sprinkle with parsley just before serving.
Side suggestion, we served Sour Cream and Green Onion Drop Biscuits along side the soup. This is a recipe that I have developed for many different applications.
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| These turned out nice if I do say so myself. |
Sour Cream and Green Onion Drop Biscuits
- 2 cups AP flour (can use 1 cup white, 1 cup whole wheat)
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Kosher Salt
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup minced green onions (green part)
- 1/2 a stick of butter melted in the microwave
Heat oven to 425 degrees
In a bowl mix the dry ingredients along with a whisk until well combined. Measure out the milk, add sour cream to the milk and stir. Add the milk mixture, melted butter and green onions to the dry ingredients. Mix with large spoon until well combined. Do not over mix.
With a small portion scoop drop the dough onto a parchment lined baking sheet (I got 15). Cook 10-15 minutes or until golden brown.
If you make the soup or the biscuits leave a comment, let us know.
Enjoy!
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