This recipe is liked by 0 person(s). |
MUSHROOM - GROUND BEEF - Mushroom Barley Soup with Mini Meatballs
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Mushroom Barley Soup with Mini Meatballs FOOD&WINE | |
4 cups | beef stock or low-sodium broth |
1 cup | water |
1/2 cup | pearled barley |
1 large | thyme sprig |
Salt | |
freshly ground pepper | |
2 tablespoons | extra-virgin olive oil |
1 pound | mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms) |
1 large | shallot, finely chopped |
1/2 pound | ground sirloin |
1 large | egg |
2 tablespoons | dry bread crumbs |
2 tablespoons | freshly grated Parmigiano-Reggiano |
2 tablespoons | chopped flat-leaf parsley |
Sour cream, for serving,, (optional) |
~ ~ ~
In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes.
Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.
FROM SATISFYING FALL SOUPS, RECIPE OF THE DAY: FEBRUARY 2009
PUBLISHED NOVEMBER 2007
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe