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Mushroom-Short Rib Soup

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Submitted by bob40

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
2 2
EACH EACH ONIONS
medium-sized, finely minced
4 946
CUPS ML WATER
½ 226.8
POUND G BEEF
short ribs
6 9E+1
TABLESPOONS ML PEARL BARLEY
2 3E+1
TABLESPOONS ML SHERRY
2 3E+1
TABLESPOONS ML THYME
freshly chopped, OR 1 teaspoon dried thyme *
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground, to taste *
3 7.1E+2
CUPS ML MUSHROOMS
sliced

Directions

Melt butter in a 2 quart pot over medium heat on the stove.

Add the onions and cook covered, stirring occasionally, for 10 minutes or until the onions are soft.

Add the water and the ribs, increase heat to high and bring to a boil.

Boil, skimming the soup for 5 minutes. Reduce the heat to low, cover and cook for 1 hour.

Add the barley and cook 20 minutes. Add the sherry, thyme, salt and pepper and mushrooms.

Simmer an additional 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 240 55% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 458mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 26g
Vitamin A 5% Vitamin C 6%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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