French Onion Soup With Beef and Barley

Total Time
Prep 10 mins
Cook 20 mins

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

Ingredients Nutrition


  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.

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