Previous
Summary
One of our family’s favorite soups, this picture does it no justice, and I’ll take a better one next time I prepare it. But that’s the way this meal is: We knew the first time we made it that we’d prepare it again. And again and again and again. With so much flavor from dried mushrooms, sherry, soy sauce and ginger — yes, soy sauce and ginger, just trust me — it’s hard to believe the recipe actually comes from Cooking Light magazine.
Servings
6 servings
Prep Time
0 hours, 30 minutes
Cook Time
1 hour, 0 minutes
Ingredients
- 4 cups water
- 1 cup boiling water
- 1/2 cup chopped shallots or onion
- 1 teaspoon brown sugar
- 1/2 ounce dried shiitake mushrooms
- 2/3 cup uncooked pearl barley
- 2 medium onions, each cut into 8 wedges (about 4 cups)
- 12 1/4-inch thick slices diagonally cut French bread baguette
- 2 teaspoons chopped peeled fresh ginger
- 3 cups sliced button mushrooms
- 1/4 cup dry sherry
- 1 10.5-ounce can beef consommé
- 3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
- 12 ounces lean boneless sirloin steak, cut into 2-inch strips
- 1 Tablespoon dark sesame oil, divided
- 3 Tablespoons low-sodium soy sauce
- 4 cloves garlic, minced
Instructions
Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
Preheat broiler. Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.
Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.
Sources
- Cooking Light - via My Recipes
