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COOKING LIGHT
French Onion Soup with Beef &
Barley
Chock-full of fiber-rich barley,
this French onion soup is a tasty variation on the classic. You
can omit the sherry or replace it with white wine if you wish.
- 1 cup boiling water
- 1/2 ounce dried shitake mushrooms
- Tablespoon dark sesame oil, divided
- Medium onions, each cut into 8 wedges
(about 4 cups)
- 1/2 cup chopped shallots or onion
- 2 teaspoons chopped peeled fresh ginger
- 4 garlic cloves, minced
- 3 cups sliced button mushrooms
- 1 teaspoon brown sugar
- 1 (12-ounce) lean boneless sirloin steak,
cut into 2-inch strips
- 4 cups water
- 2/3 cup uncooked pearl barley
- 1/4 cup dry sherry
- 3 tablespoons low-sodium soy sauce
- 1 (10 1/2-ounce) can beef consomme
- 12 (1/4-inch-thick) slices diagonally
cut French bread baquette
- 3/4 cup (3 ounces) shredded Gruyere or
Swiss Cheese
- Combine boiling water and shiitakes in
a bowl; cover and let stand 30 minutes. Drain the shiitakes in
a colander over a bowl, reserving liquid. Slice shiitakes, discarding
stems.
- Heat 2 teaspoons oil in a large Dutch
oven over medium- high heat. Add onion, shallots, ginger, and
garlic; saute 10 minutes or until lightly browned. Add the shiitakes,
button mushrooms, sugar and beef. Saute 10 minutes, scraping pan
to loosen browned bits. Add reserved mushroom
liquid, 4 cups water, and the next 4 ingredients (water through
consomme); bring to a boil. Cover, reduce heat, and simmer 50
minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
- Preheat broiler.
- Ladle 1 1/2 cups soup into each of 6 ovenproof
soup bowls; top each serving with 2 bread slices and 2 tablespoons
cheese. Broil 3 inches from heat 1 minute or until cheese melts.
Serve immediately.
Yield: 6 servings.
COOKING LIGHT~
Cooking Class ~ January, February 2000
We believe soup is inherently
therapeutic...warming the mind and soul as well as the body. Enjoy!
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