Hearty, Healthy Beef Barley Soup
"I think beef barley soup gets a bad rap sometimes. Let’s face it… it's brown, kind of drab looking, and something we've all eaten since we were kids. It doesn't have a bunch of fancy ingredients in it. In fact, it's usually a soup that we throw together using a cut of beef that's usually on sale, chuck roast. So it's one of those dollar-stretching recipes. But why not make a homemade soup that's a little more special than what you are used to eating? If you're making it yourself, you can do things that make the ho-hum more hoo-hah!..."
INGREDIENTS
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1/2 ounce chopped dried porcini mushrooms
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2 cups hot water
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2 tablespoons olive oil
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2-3 pounds chuck roast, trimmed and cut into 1-inch cubes
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1 large onion, sliced thinly
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2 leeks, white and light green parts only, sliced thinly
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3 carrots, chopped
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2 stalks celery, chopped
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Kosher salt and freshly ground black pepper, to taste
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1/2 cup brown or green lentils
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10 cups beef broth
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1/4 cup sherry
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1 teaspoon dried thyme
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3 bay leaves
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1 cup barley
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