- 6
- 30 mins
- 90 mins
Ingredients
- 1 cup boiling water
- 1/2 oz dried shiitake mushrooms
- 1 TBS dark sesame oil, divided
- 2 medium onions, each cut into 8 wedges (about 4 cup)
- 1/2 cup chopped shallots or onions
- 2 tsp chopped peeled fresh ginger
- 4 cloves garlic, minced
- 3 cups sliced button mushrooms
- 1 tsp brown sugar
- 12 oz lean, boneless sirloin steak, cut into 2" strips
- 4 cups water
- 2/3 cup uncooked pearl barley
- 1/4 cup dry sherry
- 3 TBS low sodium soy sauce
- 1-10 1/2 oz can beef consomme
- 12 - 1/4 " slices diagonally cut French baguette
- 3/4 cup shredded Swiss or Gruyere cheese
Preparation
Step 1
1. Combine boiling water and shiitakes in a bowl; cover and let stand 30"; Drain the shitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
2. Heat 2 tsp oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger and garlic; saute 10" or until lightly browned. Add the shiitakes, button mushrooms, sugar and beef. Saute 10", scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water and the next 4 ingredients ( water thru consomme); bring to a boil. cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 tsp sesame oil.
3. Preheat broiler
4. Ladle 1 1/2 cups soup into each ovenproof bowl; top each serving w/ 2 bread slices and 2 TBS cheese. Broil 3" from heat 1" or until cheese melts.