Name: Beef, mushroom and barley soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 2 tablespoon oil; 700 gram oyster blade steak, trimmed, cubed; 250 gram button mushrooms, sliced; 250 gram swiss brown mushrooms, sliced; 1 large onion, finely chopped; 3/4 cup (150g) pearl barley; 6 3/4 cup chicken stock; 1/3 cup (95g) tomato paste; 2 thyme sprigs; 1 bay leaf

Beef, mushroom and barley soup

Serves 8

Prep

15M

Cook

1H 10M

Total

1H 25M

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Ingredients

2 tablespoon oil

700 gram oyster blade steak, trimmed, cubed

250 gram button mushrooms, sliced

250 gram swiss brown mushrooms, sliced

1 large onion, finely chopped

3/4 cup (150g) pearl barley

6 3/4 cup chicken stock

1/3 cup (95g) tomato paste

2 thyme sprigs

1 bay leaf

Method

1.Heat 1 tablespoon of oil in a large saucepan on high. Cook beef, in batches, for 5 minutes until brown. Remove from pan. Add mushrooms and cook for 3-4 minutes, until golden. Set aside.

2.Heat remaining oil in same pan on medium. Add onion and barley and cook, stirring occasionally, for 5 minutes, until onion is soft. Add stock and tomato paste, stirring to loosen any brown bits.

3.Return beef and mushrooms to pan and bring to boil. Add thyme and bay leaf. Reduce heat and simmer, covered, for 60 minutes, until beef is very tender. Season to taste.

Not only is this warming, rib-sticking soup delicious, it’s also low GI, which helps to lower cholesterol and control blood sugar spikes, reducing your risk of heart disease and diabetes.
Note

Woman's Weekly Food

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Ingredients

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