Sliced Steak and Mushroom Barley Soup

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Swiss Chard Au Gratin French[ Bread Pizzas.]

Total Time:
2 hr 15 min
20 min
10 min
1 hr 45 min

4 to 6 servings

  • Kosher salt
  • 1 1/3 cups pearl barley
  • 1/2 cup dried porcini mushrooms
  • 1/4 cup EVOO, plus more for drizzling
  • 6 portobello mushroom caps, gills scraped, halved and thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 4 shallots, finely chopped
  • 2 to 3 small stalks celery, finely chopped
  • 1 carrot, finely chopped
  • Freshly ground pepper
  • 1/2 cup dry sherry
  • 4 cups beef stock
  • 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
  • 1 pound flatiron steak
  • About 1 1/2 tablespoons Worcestershire sauce
  • 1/2 cup fresh flat-leaf parsley, very finely chopped
  • Roasted Garlic Paste:
  • 6 heads garlic, tops trimmed off to expose all of the cloves
  • 1/4 cup plus 1/3 to 1/2 cup EVOO
  • 3 tablespoons honey
  • Kosher salt and freshly ground pepper

Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again.

Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth.

Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste.

Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce.

Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.

Cook's Notes: The cooked barley can be refrigerated in a resealable plastic bag until ready to serve the soup. The soup, without the barley and steak, can be refrigerated for a make-ahead meal. Reheat over medium heat.

Roasted Garlic Paste:

Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add 1/3 cup EVOO and the honey and season with salt and pepper. Puree until smooth, adding more EVOO if necessary. Transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

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