Two soups

I have two soup recipes to share with you. The first, I made and the other I enjoyed at a friend’s house.

Beef and Barley Soup with Mushrooms

½oz(14g) package dried wild mushrooms such as porcini
1 cup boiling water
1 tbs vegetable oil
8oz(250g) stewing beef, cut into ¼” dice
2 onions, finely chopped
2 stalks celery, peeled and thinly sliced
2 carrots, peeled and diced
2 cloves garlic, minced
1 tsp salt
½ tsp cracked black peppercorns
½ tsp dried thyme leaves
1 bay leaf
½ cup pearl barley, rinsed
2 tbs tomato paste
6 cups beef broth
sour cream
finely chopped dill

  1. In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
  2. In a skillet, heat oil over medium-high heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker stoneware.
  3. Add onions, celery and carrots to pan and cook, stirring, until softened. Add garlic, salt, peppercorns, thyme, and bay leaves and cook, stirring , for one minute. Add barley and stir until coated. Stir in tomato paste, chopped mushrooms, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker.
  4. Cover and cook on Low for 6 to 8 hours or on High for 3-4 hours. Discard bay leaf. Ladle into individual bowls, top with a dollop of sour cream and garnish with dill.

taken from Delicious and Dependable Slow Cooker Recipes Judith Finlayson.

Orange Squash Soup

1 butternut or buttercup squash
1 tbs butter
1 small onion, finely chopped
1 tbs ginger, finely chopped
½ tsp cumin
1 small carrot, thinly sliced
¼ cup orange juice concentrate
4½ cup chicken broth
¼ tsp nutmeg
pinch cayenne
salt and pepper
sour cream

  1. Cook squash. Heat butter and add onion, ginger, cumin and cook about 3 minutes.
  2. Add carrot, orange juice, broth and squash. Bring to boil, reduce heat and simmer for 15 minutes until carrots and tender
  3. Blend in blender and puree until smooth.
  4. Add spices, return to heat and serve with dollop of sour cream.

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