ezRecipe-Zee: Cooking Recipe: How to make Wild Mushroom Barley Soup With Flanken (Beef Short Ribs)

Wild Mushroom Barley Soup With Flanken (Beef Short Ribs)

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Date Added:	May 7, 2008
Calories:	270
Serves:	4
Prep. Time:	0:00
Category:	Beef, Mushrooms, Soups / Stews, Copy Cat / Restaurant

Ingredients:

1     ounce         dried porcini mushrooms
3     quarts        water
1     tablespoon    canola oil
3     pounds        short ribs or flanken
1     large         Spanish onion
6                   garlic cloves
6     ounces        oyster mushrooms
1/2   pound         shiitakes
3     ounces        enokis - (to 3 1/2)
                    Salt
                    Freshly-ground black pepper
1     cup           barley
                    === HORSERADISH MUSTARD SAUCE ===
1                   serrano or jalape�o
1/4   cup           prepared horseradish
1/4   cup           Dijon mustard

Directions: one line for each direction. When saved the lines will be numbered.

Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.
On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.
For the Mustard-Horseradish Sauce: Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 270

Calories from Fat 17.5%

Total Fat

Cholesterol

0mg

Sodium

277mg

Carbohydrate

49g

Dietary Fiber

10g

Protein

10g

Points 6

Exchanges: 2 1/2 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* MELTING POT with Wayne Harley Brachman - (Show # MP-1B47) - from the TV FOOD NETWORK