MUSHROOM - GROUND BEEF - Mushroom Barley Soup with Mini Meatballs

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Nb persons: 4
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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)

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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

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