Barley, Lentil and Mushroom Soup

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

Step: 1

Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.

Step: 2

Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Per Serving: 265 calories; protein 14g; carbohydrates 33g; fat 8.9g; sodium 106.7mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.