Mushroom Barley Soup

Name: Mushroom Barley Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Serves 8
Cuisine: United States
Ingredients: 50 g (1¾ oz) celery, roughly chopped; 1½ tablespoons olive oil; 250 g (9 oz) beef cheeks, cut into large cubes; 50 g (1¾ oz) carrot, roughly chopped; 100 ml (3½ fl oz) white wine; 4 garlic cloves; 3 litres (105 fl oz/12 cups) water; 2 teaspoons salt; 150 g (5½ oz) whole barley or wheat; 150 g (5½ oz) whole barley or wheat; 45 ml (1½ fl oz) olive oil; 500 g (1 lb 2 oz) mushrooms, thinly sliced; 200 g (7 oz) combination of celery, carrot and parsnip, diced; 1 onion, chopped; 200 g (7 oz) combination of celery, carrot and parsnip, diced; 200 g (7 oz) combination of celery, carrot and parsnip, diced; 1 onion, roughly chopped; 45 ml (1½ fl oz) white wine; 25 g (1 oz) cornflour (cornstarch) (adjust according to the consistency); 2 bay leaves; 1 large sprig thyme; 25 g (1 oz) cornflour (cornstarch) (adjust according to the consistency); parsley, to serve

Preparation info

Serves
8

Difficulty
Easy
Ready in
4 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Super tender slow-cooked beef cheek is the key to this rustic winter classic.

Ingredients

Stock and Meat

1 onion, roughly chopped
1½ tablespoons olive oil
50 g (<

Americas
United States
Lunch
Soup
New York
Winter

Method

The Stock and the Meat

In a soup pot, sauté the onion in the olive oil over medium heat until translucent. Add the celery and carrot and cook for another 5 minutes. Add the beef cheek and continue cooking for 5 minutes, stirring until browned on all sides. Add the garlic and continue to cook for a couple of minutes. Add the white wine and cook for a few min