Beef Mushroom Barley

Sunday Soup Series

Making soup is usually an exercise in remembering to slow down. As a restaurant chef for most of my career my default setting is to move fast all the time.

The process of making soup requires me to have patience and let each ingredient develop and morph into its next form before I add the next ingredient. The mirepoix must sweat to just the right color and texture before I add the wine. The wine must be reduced enough before I add the stock. Some of the fresh herbs need to be added the last few minutes of simmering, I don’t want to cook them too hard before turning the soup off and letting it sit, gently developing the delicate flavors. Often times I feel like the broth isn’t quite seasoned enough but instead of adding more salt or seasoning, I’ll wait, letting it sit. The flavors begin to meld together and it’s perfect. If I pay attention to my mind and my breathing, cooking can turn into a meditation of sorts, transforming the rest of my day. When I get anxious, stressed out or inpatient I can just, breath and wait. Most things in our lives don’t have to happen right this second. Take those three extra breaths and let your life develop into the beautifully perfect soup it was meant to be. You may even need to set it aside and try again tomorrow. Everyone knows a good soup is even better the next day.

Beef-Mushroom-Barley has always been one of my favorites. It’s the perfect hearty soothing break I need on these chilly winter days.

1/4 cup oil blend

2 each medium onions, diced

6-8 stalks celery, diced

5 medium carrots, large dice

10 cloves garlic, sliced thin

1.5# beef tips

1 container mushrooms, preferably cremini, quartered

2 tablespoons rosemary, chopped

1 tablespoon fennel seed

2 cups red wine

4 bay leaves

3 quarts beef broth

2 cups barley

1/4 cup chopped Italian parsley

Salt & Black pepper

Sweat onions, carrot & celery with oil blend until onions are translucent. Add garlic and cook 5 more minutes on medium heat. Add beef tips and cook until the bottom of the pot begins to caramelize. Add mushroom, cook until they begin to get tender. Add rosemary, fennel. Cook 2 minutes. Add red wine and reduce by half. Add beef broth & barley. Bring to a boil. Turn down to a simmer and cook for approx. 30 minutes or until the barley is tender. Finish with parsley and let sit. Serve with a crusty baguette and butter. Remember to take your time, relax and enjoy the process