This is a hearty soup, perfect for a cold evening.\u00a0 Very flavorful and creamy, yet uses no butter or extra fat.\u00a0 This recipe is for the slow cooker and is easy to make.<\/p>\n
Ingredients 1.5 lbs lean beef – sirloin or top round – but just about any cut will do – cut into 1″ cubes Put all the ingredients into the slow cooker (except the red wine) and stir well to combine.\u00a0 There’s no need to pre-brown the meat, but you can if you like.\u00a0\u00a0 Cook on high for 4-5 hours or low for 7-8 hours.<\/p>\n You can serve it immediately or it’s even better the next night.\u00a0 If you use the full 1\/2 cup of barley, the soup may be too thick for your liking.\u00a0 If so, cut the amount of barley\u00a0in\u00a0half\u00a0or add 1\/2 cup of good red wine at the end to thin the soup.<\/p>\n Notes: This is a hearty soup, perfect for a cold evening.\u00a0 Very flavorful and creamy, yet uses no butter or extra fat.\u00a0 This recipe is for the slow cooker and is easy to make.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[146,145,147,144,20,18,15],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/82"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82"}],"version-history":[{"count":5,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions"}],"predecessor-version":[{"id":86,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions\/86"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>(makes about 8 large servings)<\/p>\n
\n2 cups beef broth (see note)
\n2 cups chicken broth (see note)
\n1 oz dried porcini mushrooms
\n6 ozs fresh crimini or brown mushrooms, sliced
\n1 medium onion, thinly sliced
\n1 carrot, diced
\n1\/2 cup pearl barley
\n1 medium garlic clove, minced
\n1\/2 tsp pepper
\n2 tbs reduced-sodium soy sauce
\n1\/2 cup cream sherry
\n1\/2 cup red wine (optional)<\/p>\n
\n<\/strong>I use Better Than Bullion to make the stock, but you can also use low sodium canned\/boxed or home-made stock.\u00a0 If using 14 oz cans, add 1\/2 cup of water or red wine to bring the volume up.\u00a0 You can\u00a0put everything in the slow cooker pot \u00a0the night before and put it into the refrigerator – then put in on in the morning.\u00a0 If you’re doing this, make sure the stock is cool.<\/p>\n","protected":false},"excerpt":{"rendered":"