Beef, Barley, & Mushroom Soup

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This is a recipe to warm your soul when the days get dark and cold!  Sadly that doesn't happen in Hawaii, so we just eat soup and sweat and try to remember that it is autumn in other parts of the world. :)  This is my altered version of a Barley Stew recipe that was tasty; the link is at the bottom and you should check it out!  I hope you enjoy this as much as we did! 

Ingredients

• 1 Tbsp olive or grapeseed oil
• ½ medium onion
• 2 cups shredded cooked beef
• 1 cup dry pearl barley
• 2 minced garlic cloves
• 1 tsp thyme
• 6 cups sliced mushrooms
• 1 Tbsp butter
• 2-3 quarts water
• 2 Tbsp beef bullion
• 1 Tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 tsp miso paste
• 2 bay leaves
• 1 cup fresh chopped spinach
• 1/8 cup green onion
• chives or parsley to garnish
• pepper (to taste)
• salt (to taste)

Heat the oil in a large pot over medium heat.  Add in the onion and beef and sauté until the onions are translucent, about five minutes. For the beef you can use left over pot roast or even finely sliced up steak.  The pot roast works the best, but soups are best made with some leeway. 

Add in the barley, garlic, and thyme and sauté for another 3 minutes. Stir in the mushrooms and the butter and sauté for another 3 minutes.   The butter helps to soften the mushrooms and adds a little extra taste to the mix.  If you are worried about fat content, leave it out.

Add the water and bring to a simmer over medium heat.  If you happen to have a kettle, add in boiling water and it will save you waiting for the pot to simmer. Add in the bullion, tomato paste, balsamic vinegar, and miso paste.  Stir well until all are dissolved.  Don't worry if you don't have, or can't find miso paste.  It is a yummy soup base and I highly recommend it if you can find it to buy.  I used light miso paste since it has a more mild flavor. 

Add in the bay leaves, chopped spinach, and green onions.  These add in flavor and color to the soup.  You can't taste the spinach in the end so don't worry if you have spinach haters in the house.  It is very good for you and rich in iron so I add it in wherever I can disguise it... since I do have a spinach hater in my home. :)  Add a dash of salt and pepper. 

Cover and let the soup simmer for 2-3 hours.  This would also be good in a crock pot.  I do not have one.  However, I do have an electric stove.  So I often put on a soup at 10 pm at night, bring it to a simmer, then drop the temperature to the lowest setting on the stove.  I then put the lid on tight and go to bed.  If you do this, make sure there is a lot of water in the soup (so it doesn't burn) and only use the back burner if you have pets.  I also wouldn't advise this with kids in the house since it could be dangerous.  Make sure nothing else is on your stove or the counter close by.  I get up early for work, so it lets the soup cook about 6 hours.  I turn it off as soon as I wake up and that gives it time to cool before having to put it in the fridge and go to work.  Then presto... dinner is ready when I get home.  It's a working woman's miracle! 

Before serving season to taste, add any additional spices needed, then garnish with fresh chives or parsley.  

*** This yummy recipe was altered from another amazing recipe.  Please check out the original Barley Stew recipe from Alisa Cooks:  http://www.onefrugalfoodie.com/2009/03/16/mushroom-barley-soup/

Ingredients

• 1 Tbsp olive or grapeseed oil
• ½ medium onion
• 2 cups shredded cooked beef
• 1 cup dry pearl barley
• 2 minced garlic cloves
• 1 tsp thyme
• 6 cups sliced mushrooms
• 1 Tbsp butter
• 2-3 quarts water
• 2 Tbsp beef bullion
• 1 Tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 tsp miso paste
• 2 bay leaves
• 1 cup fresh chopped spinach
• 1/8 cup green onion
• chives or parsley to garnish
• pepper (to taste)
• salt (to taste)

Directions

Heat the oil in a large pot over medium heat.  Add in the onion and beef and sauté until the onions are translucent, about five minutes.  Add in the barley, garlic, and thyme and sauté for another 3 minutes.  Stir in the mushrooms and the butter and sauté for another 3 minutes.  Add the water and bring to a simmer over medium heat.  Add in the bullion, tomato paste, balsamic vinegar, and miso paste.  Stir well until all are dissolved.  Add in the bay leaves, chopped spinach, and green onions.  Add a dash of salt and pepper.  Cover and let the soup simmer for 2-3 hours.  Alternatively, if using an electric stove, cover the pot and place it on low.  Then leave it over night (6-8 hours).  Season to taste, add any additional spices needed, then garnish with fresh chives or parsley.