French Onion Soup With Beef and Barley

Be the first to review
READY IN: 30mins
Recipe by dicentra

Oh wow. This is from Cooking Light. January 2000.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add the shiitakes, button mushrooms, sugar, and beef.
  4. 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.
  5. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
  6. Preheat broiler.
  7. Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
  8. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a