Mushroom Barley Soup Recipe

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1 vote | 3136 views

Hearty soup; perfect for a winter's day.

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Cook time:
Servings: 6 Bowls
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Ingredients

Cost per serving $1.10 view details

Directions

  1. In a small bowl pour boiling water, just enough to cover, over the dehydrated mushrooms and let steep for 30 mins. Remove the stems, finely chop and set aside (save the steeping water for later)
  2. In a dutch over, heat 1 Tbs. of olive oil over med/high heat until smoking. Sear beef shank on both sides until nicely browned. Remove beef shank and set aside.
  3. Heat remaining olive oil in dutch oven until just smoking. Add the onion, celery and carrots. Saute until just translucent and add all of the mushrooms and garlic. Saute for 2-3 more mins. Add the tomatoes (with juice) and simmer until almost all of the moisture has evaporated.
  4. Add the spices and salt and pepper to taste along with the beef broth. Bring to a boil, lower heat to a simmer and add back in the beef shank and barley. Simmer for 1 hour and remove beef shank and set aside in a bowl to cool.
  5. Remove the meat from the shank to add back to simmering pot along with juices. Simmer for 30 mins. or until barley is tender.
  6. If the soup seems a little too thick add your reserved mushroom liquid.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 278g
Recipe makes 6 servings
Calories 137  
Calories from Fat 46 34%
Total Fat 5.23g 7%
Saturated Fat 0.88g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 592mg 25%
Potassium 359mg 10%
Total Carbs 19.12g 5%
Dietary Fiber 4.2g 14%
Sugars 3.14g 2%
Protein 4.67g 7%
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