German•comfort

Barley Soup with Mushrooms and Beef ('Graupeneintopf mit Pilzen und Siedfleisch')

Ingredients

Quantities are shown as originally provided.

For the broth:
3 leeks, white part only, cut into 1-inch pieces
3 carrots, cut into 1-inch pieces
1/2 head of celeriac (celery root), cut into 1-inch pieces
a bundle of curly parsley
1 pound (450 g) beef for soup
For the barley and mushrooms:
1 cup barley, soaked in plenty of water the day before
1 tablespoon clarified butter
1/2 pound (225 g) button mushrooms, halved and cut into thin slices, about 4 cups
black pepper, to taste
salt, to taste
For seasoning and garnishing the soup:
red wine vinegar, to taste
freshly grated nutmeg, to taste
salt, to taste
1/4 cup finely minced curly parsley, for garnishing

1
Prepare the broth:
2
Place the leeks, carrots, celeriac, and parsley in a large pot and cover with water just to submerge all the ingredients. Bring the water to a light simmer, then add in the beef. Make sure it is completely submerged. If not, add more water. Leave the broth to simmer over the lowest possible heat, uncovered, for about 1.5 hours or until the beef is tender. Skim off any scum that might rise to the top while cooking. Once, the beef is ready, remove it from the pot. Discard the vegetables and pass the broth through a fine-mesh sieve. Cut the beef into 1/2-inch cubes once cool enough to handle.
3
Cook the barley and mushrooms:
4
Rinse your soaked barley thoroughly. Then put it into a large pot and add your strained broth. Bring the broth up t a simmer and let the barley cook, covered, over low heat for about half an hour or until tender to your liking.
5
While the barley is cooking, heat the clarified butter in a large nonstick saute pan over high heat. Saute the mushroom slices for 3-4 minutes until just cooked. Season them to taste with salt and pepper and set them aside.
6
Assemble and season your soup:
7
Once the barley is cooked, add the beef and mushrooms to the broth. Season the soup to taste with red wine vinegar, nutmeg, and salt. At the table, sprinkle the finished soup with some finely minced parsley leaves.