- two tablespoons plus 1 teaspoon canola oil
- One 1- 1/4 to at least one-1/2 pounds beef shin around the bone, trimmed of extra fat
- Kosher salt and freshly ground pepper to taste
- 1 carrot, diced
- 1/2 onion, diced
- 1 rib celery, diced
- 1/2 teaspoon dried thyme
- 6 cups water
- 1/3 cup gem barley, rinsed
- 1 cup chopped canned tomato
- 1 tablespoon unsalted butter
- 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
- 3 tablespoons minced flat-leaf parsley
Heat a sizable soup pot or Nederlander oven over medium-high temperature add two tablespoons from the oil. Season the meat generously with pepper and salt. Sear the meat on every side until well browned this can take about fifteen minutes. Wipe the pan by helping cover their a paper towel. Lower heat to medium, add some oil towards the pan. Add some carrot. onion, and celery towards the pan and saute until tender, about ten minutes. Return the meat towards the pan using the water. Provide a boil, adjust heat to keep a light simmer, cover, and prepare for 1 1/2 hrs or before the meat is simply tender. Add some thyme. barley, and tomato. still simmer the soup, covered, for forty-five minutes.
Meanwhile, inside a medium saute pan, heat the butter over medium-high temperature, add some mushrooms and saute until golden, about ten minutes. Season the mushrooms with pepper and salt and add these to the soup, and simmer for fifteen minutes more. Take away the meat in the soup cut the meat in the bone and dice. Skim any fat from the top of soup having a ladle or large spoon. Return the meat towards the soup using the parsley. Season the soup with pepper and salt. Serve in warm bowls.
Cook's Note: If making the soup ahead of time, adjust the consistency from the soup when re-heating with water, because the barley includes a inclination to soak up the broth .
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