Soup Cookbook

Directions

• * 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”
• net> on Feb 21, 1998