Wild Mushroom Barley Soup With Beef Short Ribs

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms
3		Water
1 tablespoon	15ml	Canola oil
3 lbs	1362g / 48oz	Beef short ribs
1 lb	454g / 16oz	Spanish onion - peeled, chopped (large)
6		Fresh garlic cloves
6 oz	170g	Oyster mushrooms
1/2 lb	227g / 8oz	Cinnamon cap mushrooms
4 oz	113g	Enoki mushrooms
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Barley - cooked in stock
		Mustard Horseradish Sauce
1		Serrano or jalapeño pepper
1/4 cup	59ml	Prepared horseradish
1/4 cup	59ml	Dijon mustard

Recipe Instructions

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

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.