Crock Pot Beef Barley Mushroom Soup

Name: Crock Pot Beef Barley Mushroom Soup
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 8 cups, 8 serving(s)
Ingredients: 8 ounces shiitake mushrooms, dried; 3 cups hot water; 1 tablespoon vegetable oil; 8 ounces stewing beef, trimmed, cut into bite size pieces and patted dry; 4 stalks celery, diced; 2 onions, finely chopped; 1 tablespoon garlic, minced; 1 tablespoon gingerroot, minced; 1/2 teaspoon black pepper; 1/2 teaspoon Chinese five spice powder; 8 ounces shiitake mushrooms, fresh, stems removed and caps sliced; 2/3 cup barley; 4 cups beef stock; 1/4 cup soy sauce; green onion, finely chopped

(1)

Recipe by queenbeatrice

I copied this recipe from one of Gordon Ramsay's cookbooks. I really enjoyed this. I chopped the mushroom finely in my food processor as my DD will not eat mushroom unless they are pulverized and there are a lot of mushrooms in this recipe. You can do all the prep the night before, then just throw everything in the crockpot before going to work and come back to a nice batch of soup. Prep Time includes soaking of dehydrated mushrooms.

READY IN: 8hrs 45mins

SERVES: 8

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

8

ounces shiitake mushrooms, dried
3

cups hot water
1

tablespoon vegetable oil
8

ounces stewing beef, trimmed, cut into bite size pieces and patted dry
4

stalks celery, diced
2

onions, finely chopped
1

tablespoon garlic, minced
1

tablespoon gingerroot, minced
¹⁄₂

teaspoon black pepper
¹⁄₂

teaspoon Chinese five spice powder
8

ounces shiitake mushrooms, fresh, stems removed and caps sliced
²⁄₃

cup barley
4

cups beef stock
¹⁄₄

cup soy sauce
green onion, finely chopped

DIRECTIONS

In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
Ladle into bowls and garnish with green onions.

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