Ingredients:
1 3/4 lb cubed sirloin
2 stalks celery, diced (greens too!)
2 medium carrots, sliced
2 parsnips, sliced
1 onion, diced
1 lb (6 caps) portobello mushrooms, cubed
8 oz button mushrooms, sliced
4 cloves garlic, sliced
1 medium rutabaga, diced
1-quart beef stock
1 cup pearl barley
1 teaspoon nigella seeds (aka kalonji or charnushka) or caraway or fennel seeds
2 1/2 teaspoons paprika
sea salt
freshly ground black pepper
superfine flour like Wondra or just plain flour
Directions:
In a large nonstick skillet, sprinkle the beef with flour then brown for 1-2 minutes. Add the mushrooms and saute until the beef is lightly browned on all sides but not fully cooked. Use a slotted spoon to scoop the meat and vegetable mixture into a 4 (it will be very, very full!) or 6-quart slow cooker. Add the spices, barley, and stock. Stir. Cook on low for 8-10 hrs. Add additional warmed stock to thin out the soup if desired.
Yield: a ton. Maybe 8-10 servings
My thoughts:
This soup comes out the slow cooker pretty thick. It reminds me of what Rachael Ray used to call a “stoup” a cross between a stew and a soup. If you like more of a soup texture, add some (warmed) stock or broth to your bowl or the slow cooker (if you have room, I used a 4 quart and it is packed) before serving. That pearl barley really absorbs a lot of liquid and expands quite a bit. I kind of like it less soupy but it’s up to you.