Beef and Barley Soup with Root Vegetables and Norfolk Mushrooms
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 cups mushrooms, sliced
- 8 cups beef broth or beef braising liquid
- 1 cup cooked barley
- 2 cups diced beef short rib (previously braised or stewed until tender)
- 1 bay leaf
Pour the olive oil into a large pot and place over medium high heat. When the oil is hot, add in the onions and garlic. Cook for 2-3 minutes stirring constantly. Next add the carrots, celery and mushrooms. Season with salt and pepper. Cook the vegetables for 10 minutes stirring occasionally. Add broth, cooked barley, cooked short rib and bay. Cover the pot and bring to simmer. Turn the heat to low and continue to simmer until vegetables are tender, roughly 20-30 minutes.
*Please note taht the cook time mentioned above does not include braising the beef and cooking the barley. Please allow adequate time for this step.