Sliced Steak and Mushroom Barley Soup

If you want to add more dairy free recipes to your collection, Sliced Steak and Mushroom Barley Soup might be a recipe you should try. This recipe serves 6. One serving contains 586 calories, 27g of protein, and 22g of fat. For $5.47 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe is liked by 61 foodies and cooks. It works well as a pricey main course for valentin day. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Foodnetwork. If you have flatiron steak, fresh flat-leaf parsley, celery, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. If you like this recipe, take a look at these similar recipes: Mexican Sliced Steak and Barley Soup, Steak & Mushroom Barley Soup, and Mushroom Barley Soup.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 115 minutes

 

Ingredients:

4 cups beef stock

1 carrot, finely chopped

2 to 3 small stalks celery, finely chopped

1/2 cup dried porcini mushrooms

1/2 cup dry sherry

1/4 cup EVOO, plus more for drizzling

1 cup EVOO

1 pound flatiron steak

1/2 cup fresh flat-leaf parsley, very finely chopped

2 tablespoons chopped fresh thyme

6 heads garlic, tops trimmed off to expose all of the cloves

3 tablespoons honey

Kosher salt

Kosher salt and freshly ground pepper

1 1/3 cups pearl barley

Freshly ground pepper

6 portobello mushroom caps, gills scraped, halved and thinly sliced

4 shallots, finely chopped

About 1 1/2 tablespoons Worcestershire sauce

Equipment:

pot

sieve

sauce pan

food processor

slotted spoon

dutch oven

wooden spoon

frying pan

cutting board

bowl

ladle

aluminum foil

oven

Cooking instruction summary:

Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

 

Step by step:


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. Bring to a low boil, then simmer until tender.

5. Transfer the mushrooms with a slotted spoon to a food processor.

6. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth.

7. Heat the EVOO in a large Dutch oven over medium-high heat.

8. Add the portobello mushrooms and cook until browned.

9. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper.

10. Heat a large nonstick skillet over medium-high heat.

11. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once.

12. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.

13. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes.

14. Let cool, then squeeze the garlic from the skins into a food processor.

15. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

16. Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.


Nutrition Information:

Quickview
585k Calories
27g Protein
22g Total Fat
70g Carbs
69% Health Score
Limit These
Calories
585k
29%

Fat
22g
34%

  Saturated Fat
5g
31%

Carbohydrates
70g
23%

  Sugar
18g
20%

Cholesterol
49mg
17%

Sodium
845mg
37%

Alcohol
2g
11%

Get Enough Of These
Protein
27g
55%

Vitamin C
117mg
142%

Vitamin K
100µg
96%

Vitamin A
4639IU
93%

Selenium
62µg
89%

Manganese
1mg
70%

Vitamin B6
1mg
65%

Vitamin B12
3µg
64%

Vitamin B3
11mg
57%

Zinc
7mg
52%

Fiber
11g
48%

Phosphorus
475mg
48%

Copper
0.87mg
44%

Potassium
1483mg
42%

Vitamin B2
0.65mg
38%

Iron
5mg
32%

Vitamin B5
2mg
29%

Vitamin B1
0.39mg
26%

Folate
99µg
25%

Magnesium
96mg
24%

Vitamin E
3mg
22%

Calcium
127mg
13%

Vitamin D
0.34µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Sausage Brunch Casserole

Taste of Home

Spiked Spumoni Ice Cream Cake

Daydreamer Desserts

M&M Funfetti Bars

Can't Stay out of the Kitchen

Tilapia with Tomatoes and Orzo

Dinners Dishes and Desserts

Banana Bread Granola

Minimalist Baker