French Onion Soup With Beef And Barley Recipes

FRENCH ONION AND BARLEY SOUP

French Onion and Barley Soup image

halfway between vegetarian beef/barely soup and french onion. this turned out fairly light and satisfying. would be easily converted to vegan with soy cheese and milk/egg free bread

Provided by spiritussancto

Categories Clear Soup

Time 40m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 white onion (large, chopped)
4 white mushrooms (large,chopped)
2 celery ribs (chopped)
1 garlic clove (minced)
2 tablespoons olive oil
6 cups water
3 tablespoons vegetarian beef bouillon powder (or 3 broth cubes)
1/3 cup pearl barley
1/2 teaspoon liquid smoke
1/4 cup red wine (optional)
1 1/2 cups vegetarian beef strips (chopped)
1 tablespoon dill
1 tablespoon fresh rosemary
salt and pepper
1 cup croutons or 4 slices stale bread
1 -2 cup reduced-fat swiss cheese (shredded, or other strongly flavored cheese)

Steps:

chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
add water, broth cubes, and barley and bring to a boil.
add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 Tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.

Nutrition Facts : Calories 225.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 11.6, Sodium 168.8, Carbohydrate 23.7, Fiber 4, Sugar 2.5, Protein 13

FRENCH ONION SOUP WITH BEEF AND BARLEY

French Onion Soup With Beef and Barley image

Make and share this French Onion Soup With Beef and Barley recipe from Food.com.

Provided by dicentra

Categories Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup boiling water
1/2 ounce dried shiitake mushroom
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or 1/2 cup onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
12 ounces boneless sirloin steaks, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low sodium soy sauce
1 (10 1/2 ounce) can beef consomme
12 slices French baguettes
3/4 cup shredded gruyere or 3/4 cup swiss cheese

Steps:

Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
Add the shiitakes, button mushrooms, sugar, and beef.
Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil.
Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
Preheat broiler.
Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Nutrition Facts : Calories 755.2, Fat 19.7, SaturatedFat 7.3, Cholesterol 65.8, Sodium 1432.5, Carbohydrate 97, Fiber 8.6, Sugar 4.6, Protein 38

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