A flurry of Parmesan adds a risotto-like finish to this soup.
Serves: 8Save Share
Ingredients (14)
3 tablespoon unsalted butter
8 ounce cremini mushrooms, chopped into ½-inch pieces
3/4 cup pearled barley
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
1 large leek (white and light green parts only), halved leek, cut into halves lengthwise and thinly slicedv
2 garlic cloves, finely chopped
1 1/2 tablespoon all-purpose flour
1/2 cup dry sherry
1 (32-ounce) box reduced-sodium beef broth
1/2 teaspoon coarse salt
Freshly ground black pepper
2 tablespoon chopped fresh dill
1/4 cup freshly grated Parmesan cheese
Directions
Melt butter in a large saucepan over medium heat. Add mushrooms; saute until golden, about 10 minutes.
Add barley and toast lightly, sauteing with mushrooms about 2 minutes. Add onion, carrots and leek; saute until soft, about 10 minutes. Add garlic in the last minute.
Stir in flour; cook 2 minutes. Add sherry; cook 1 minute. Pour in broth and 1 ½ cups water; bring to a boil. Reduce heat and simmer until barley is tender, about 40 minutes.
Season generously with salt and pepper; stir in dill. Spoon into serving bowls, and top with Parmesan.