BARLEY AND MUSHROOMS RECIPES

BEEF AND BARLEY SOUP – INSTANT POT RECIPES

Beef and Barley Soup – Instant Pot Recipes image

Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time. Try this recipe using the Ace Plus Blender, click this link

Provided by Ace Blender Cookbook by America's Test Kitchen

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2-4 people

Number Of Ingredients 13

Ingredients

4 ounces cremini mushrooms (trimmed and quartered)
1 small onion (cut into 3/4-inch pieces)
1 1/2 tbsp tomato paste
1 tbsp vegetable oil
3 garlic cloves (minced)
1 tsp minced fresh thyme or (1/4 tsp dried )
1/4 tsp pepper
3 cups beef broth
1 carrot (peeled and cut into 3/4-inch pieces)
1 tbsp soy sauce
8 oz top sirloin steak (trimmed and cut into ¼-inch pieces)
1/4 cup quick-cooking barley
2 tbsp minced fresh parsley

Steps:

Microwave mushrooms, onion, tomato paste, oil, garlic, thyme, and pepper in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to Ace blender along with broth, carrot, and soy sauce. Lock lid in place, then select Soup Program 1 (for chunky soups).
Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.

MUSHROOM BARLEY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK - EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS | FOOD NETWORK

Mushroom Barley Recipe | Food Network Kitchen | Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food Network image

Provided by Food Network Kitchen

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Ingredients

Steps:

Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, FatContent 13 grams, SaturatedFatContent 5 grams, CholesterolContent 15 milligrams, SodiumContent 544 milligrams, CarbohydrateContent 26 grams, FiberContent 4 grams, ProteinContent 5 grams, SugarContent 4 grams

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