Mushroom Short Rib Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Unsalted butter,
-=OR=-,
2 medium: Onions, finely minced
1 tsp: -Dried thyme,
4 cup: :water,
1 tsp: Salt,
1/2 lbs: Beef short ribs,
Freshly ground pepper,
6 tbsp: Barley,
-to taste,
2 tbsp: Sherry,
3 cup: Sliced mushrooms,
2 tbsp: Freshly chopped thyme leaves,
Directions:
MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the
onions and cook covered, stirring occasionally, for 10 minutes or
until the onions are soft. Add the water and the ribs, increase heat
to high and bring to a boil. Boil, skimming the soup for 5 minutes.
Reduce the heat to low, cover and cook for 1 hour. Add the barley and
cook 20 minutes. Add the sherry, thyme, salt and pepper and
mushrooms. Simmer an additional 15 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
onions and cook covered, stirring occasionally, for 10 minutes or
until the onions are soft. Add the water and the ribs, increase heat
to high and bring to a boil. Boil, skimming the soup for 5 minutes.
Reduce the heat to low, cover and cook for 1 hour. Add the barley and
cook 20 minutes. Add the sherry, thyme, salt and pepper and
mushrooms. Simmer an additional 15 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
Tags
Soup/stew