Creamy Sirloin, Mushroom And Barley Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs beef sirloin (cut into 3/4-inch cubes)
• 3 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 2 carrots, peeled and diced
• 2 teaspoons dried thyme
• 1 teaspoon dried chili pepper flakes (or to taste)
• 1 large bay leaf
• 3 cups sliced fresh mushrooms
• 1/2 cup pearl barley
• 2 1/2 cups beef broth
• 1 tablespoon oxo instant bouillon granules
• 2 -3 tablespoons worcestershire sauce
• 3 tablespoons flour
• 3 cups half-and-half cream or 3 cups milk
• salt and black pepper
• grated parmesan cheese

Recipe

• 1 in a large pot or dutch oven melt butter with the oil over medium-high heat.
• 2 sprinkle the beef cubes with salt and black pepper, then brown on all sides.
• 3 add in the onion, jalapeno (if using) carrots, thyme, dried chili flakes and bay leaf; cook for 4-5 minutes (adding in the garlic the last 2 minutes).
• 4 add in sliced mushrooms; stir for 1 minute.
• 5 add in barley, beef stock, bouillon powder and worcestershire sauce; bring to a boil over medium heat.
• 6 reduce the heat to low and simmer covered for about 45 minutes to 1 hour, or until the barley is tender.
• 7 in a small bowl whisk together the cream with flour until smooth; add into the simmering soup, stir until thickened.
• 8 season with salt and black pepper.
• 9 ladle into bowls then top with grated parmesan cheese.