BEEF BARLEY MUSHROM SOUP

1-1/2 oz. dried shitake mushrooms
3 c. boiling water
Olive oil
2 lbs. Lean stew meat, cut in 1/2 – 1” pieces
3 cloves garlic, chopped
2 stalks celery, diced
2 carrots, diced
¾ medium onion, diced
¼ c. flour
32 oz. beef broth
14 oz. can Diced Italian tomatoes
2/3 c. pearl barley
12 oz. cremini mushrooms, halved and sliced
1 TB butter
3 TB flat leaf parsley
Salt and pepper to taste

Rinse dried mushrooms and put in a bowl; pour boiling water over them and soak for 20 minutes. With a paper towel in a colander, strain the liquid off the mushrooms and reserve the liquid. Dice the mushrooms and set aside.

In a large Dutch oven or soup pot heat a couple TB olive oil and drop the stew meat into it. Salt and pepper the meat and cook, stirring to turn the pieces, for about 15 minutes. Drain off the juices and set the meat aside. In the same pan heat a couple more TB olive oil and sauté the garlic, celery, carrots, and onion until soft, about 10 minutes. Add the meat and chopped mushrooms (ones that were originally dried) back to the pan and sprinkle with the flour. Stir until coated, scraping the bottom of the pan so it doesn’t stick. Add the beef broth, reserved mushroom liquid, and tomatoes and bring to a boil. Cover the pan and turn the burner down. Simmer for 1-1/2 hours, stirring occasionally to keep it from sticking. Add the barley; cover and simmer for 45 more minutes, stirring occasionally.

In a heavy skillet sauté the fresh mushrooms in the butter until golden, about 10 minutes. Salt and pepper the mushrooms and add to the soup. Cook another 15 minutes. Stir in the parsley and if needed, add salt and pepper to taste.

Note: The barley absorbs the liquid so when reheating leftovers it may be necessary to add more liquid. You may use water but I prefer to add more beef broth or bouillon made from water and a beef bouillon cube.