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Wild Mushroom Barley Soup with Beef Short Ribs

Wild Mushroom Barley Soup with Beef Short Ribs
Serve this soup piping hot with red wine, tossed greens, a loaf of bread, and some creamy, flavorful goat cheese. This is a sustaining, elegant, and slightly "exotic" meal.
Ingredients:

1 ounce dried Porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs
1 large Spanish onion, peeled and chopped
6 cloves of fresh garlic
6 ounces Trumpet Royale mushrooms
1/2 pound fresh Black Trumpet mushrooms
4 ounces White Clamshell mushrooms
sea salt & freshly ground black pepper to taste
1 cup barley, cooked in stock
Horseradish Mustard Sauce (recipe follows)

Directions:


Simmer the dried porcini mushrooms in water for approximately 15 minutes. Allow them to sit for about 30 minutes, then drain through a coffee filter, squeezing the juice from the mushrooms. Be certain to reserve the liquid.


Use a heavy Dutch oven to heat the canola oil.  In batches, brown the short ribs, removing them to a side platter for later use.

 

Next, add the onions. When they've softened, add the garlic and cook for another minute or so.

 

Return the short ribs to the Dutch oven and add the reserved mushroom liquid.   Cook the short ribs over a low heat for one hour and 15 minutes, or until very tender. Stir occasionally to ensure that they're evenly distributed.

 

Remove the ribs and strain the stock. Skim off the fat. Bring the stock to a slow boil in the Dutch oven. Add all of the mushrooms and the meat, then simmer and heat through.   Season with salt and pepper.

 

To serve, pour some hot soup into the bowls. Place two ribs in the center of each bowl, then place a scoop of the cooked barley to the side. Sprinkle the mushrooms on top of the broth.  Serve with Mustard-Horseradish Sauce.



Mustard-Horseradish Sauce

 

  • 1 Serrano or jalapeno pepper
  • 1/4 cup prepared horseradish
  • 1/4 cup Dijon mustard


Remove the ribs and seeds from the chile and mince. Mix into the horseradish and mustard.

 

 



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