Soups
Buffalo, Mushroom and Barley Soup
Premonition Cellars
3360 E Coffey Lande, Suite E
Santa Rosa, CA 95403
premonitioncellars.com
- RECIPE YEAR: 2014
- YIELD: Serves 2
- PAIRS WELL WITH: 2011 Pinot Noir, Russian River Valley
A wonderful hearty soup, this will warm you up on a cool winter day.
Ingredients:
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/2 cup barley, rinsed
- 2 large garlic cloves, minced
- 1 teaspoon dried thyme
- 8 ounces button or cremini mushrooms, sliced
- 4 cups beef or mushroom broth
- 1 tablespoon tomato paste
- 1 teaspoon balsamic Vinegar
- 1 bay leaf
- 1/4 to 1 teaspoon salt, or to taste
- 1 teaspoon miso paste (optional)
- 1 1/2 pounds ground buffalo meat
- Freshly ground pepper, to taste
Directions:
In a stockpot over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Reduce the heat to medium-low, add the barley, garlic and thyme, and sauté for 3 to 5 minutes. Stir in the mushrooms, broth, tomato paste, vinegar, bay leaf, 1/4 teaspoon of the salt and the miso. Meanwhile, in a sauté pan over medium-high heat, cook the ground buffalo, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Immediately add to the pot with the soup. Bring the soup to a boil, reduce the heat to low, cover and simmer until the barley is tender, at least 1 hour. Taste and season the soup with more salt and pepper. Remove and discard the bay leaf. Ladle the soup into bowls and serve.
