Mushroom soup with beef, barley and celery

Name: Mushroom soup with beef, barley and celery
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 liter beef broth or water; 400–500 g beef brisket; 50–70 g dried porcini mushrooms; 0.5 cup pearl barley; 1 medium onion; 1 small carrot; half a celery tuber; 3-4 garlic cloves; 1 small bunch of celery; 2–3 st. l. olive oil; 3 Art. l. sherry; 0.5 tsp dried thyme; black pepper; salt

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Cooking time: 1 h 45 min

Servings: 4

Calories: 477.7 kcal

Fats: 25.5

Proteins: 26.5

Carbohydrates: 33.6

Description

Mushroom soup is hard to resist, especially if it's made with wild mushrooms you've picked yourself. Add hearty barley and fragrant celery to it, make it so thick that the second is not needed!

Step-by-Step Cooking Instructions

Step 1

Onions, celery, carrots cut into strips, garlic - slices. Steam barley in a water bath, 15 minutes.

Step 2

Soak mushrooms in water for 20 minutes. Cut the meat into long pieces, fry in oil in a saucepan with a thick bottom, 3 minutes. Remove, fry vegetables in the same place, adding oil, 3-5 minutes.

Step 3

Return the meat and mushrooms, pour the broth, bring to a boil. Reduce the fire to a minimum, add barley, mix, cook for 45-50 minutes.

Step 4

For 5 min. Finally add sherry, thyme, salt and pepper. Let the soup brew for 15 minutes. Sprinkle with celery before serving.

Ingredients

1 liter beef broth or water

400–500 g beef brisket

50–70 g dried porcini mushrooms

0.5 cup pearl barley

1 medium onion

1 small carrot

half a celery tuber

3-4 garlic cloves

1 small bunch of celery

2–3 st. l. olive oil

3 Art. l. sherry

0.5 tsp dried thyme

black pepper

salt

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Mushroom soup with beef, barley and celery

Description

Step-by-Step Cooking Instructions

Step 1

Step 2

Step 3

Step 4

Ingredients

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