It’s January so that makes it the perfect time for soup. Particularly the Beef, Barley and Portobello Mushroom Soup from renown chef Derek Bissonnette!
I had the good fortune of connecting with Derek on Linkedin and was delighted when he sent me his new book to read and review. Derek, who had a thriving career as an chef, has retired from one career only to begin another as a photographer and cookbook author. Chef Bissonnette earned his culinary chops by attending the Culinary Institute of America and went on to become Executive Chef at The White Barn Inn in Kennebunk, Maine. (I look forward to visiting with him when we travel to Maine!) Over the years he has worked as a pastry chef as well as a savory chef but grew in love with taking photos as much as he loved cooking.
In his first book, Soup The Ultimate Book of Soups and Stews, Derek has created the most comprehensive tome on the subject that I have seen. There are over 300 recipes along with a gorgeous photo for almost every one. Photos that make you want to eat the page! I read the entire 800 page book while on vacation and bookmarked so many recipes to try that I think the book doubled in size.
I chose the Beef, Barley and Portobello Mushroom Soup as my first recipe to try because it is one of my very favorite soups. I love soup you can chew! No thin watery broths for me. I need textural contrasts and lots of flavor. This soup delivered on all counts. In fact it was the very best of its kind that I have ever made. Truly the best one I have ever eaten in fact. Yes. It was that good!!! So good in fact that we ate it for dinner and I had it again the next day for lunch. Happily I have enough put away in the freezer for another great dinner.
I think Chef Daniel Boulud summed it up beautifully with his quote of the back cover of Soup. “With Chef Derek Bissonnette in your kitchen you have casual, approachable, and electric cooking. This book on soups will bring pure joy, warmth, and flavor to the table, and the beautiful photography will transport you to a dream workplace.”Print
Beef, Barley and Portobello Mushroom Soup
This simple and easy soup is even better the next day, so be sure to make enough. I like to enjoy it with a serving of warmed cheese polenta.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
1 tablespoon vegetable oil
1 3/4 pounds stew meat, cut into 1-inch pieces
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1/2 cup red wine
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
8 cups beef or veal stock
3/4 cup pearled barley
1 pound portobello mushrooms, sliced
salt and pepper to taste
- In a large sauce pan, warm oil on medium-high heat.
- Add the beef and cook for 5 minutes, or until evenly browned, remove with a slotted spoon and reserve.
- Add the onion, celery and carrots and cook for 5 minutes or until soft.
- Add the red wine, garlic and thyme and reduce by half.
- Add the seared beef, the stock and the barley and bring to a boil.
- Reduce to a simmer, cover and cook on low heat for 1 hour and 30 minutes.
- Add mushrooms and cook for 10 minutes or until the beef is very tender.
- Season with salt and pepper and serve in warmed bowls.
Keywords: Beef, Barley and Portobello Mushroom Soup, soups, Chef Derek Bissonnette, entrees
Disclaimer: I was sent this book to review but the opinions are 100% my own.