???? How To Make Mushroom Beef And Barley Soup - Recipe
This Mushroom Beef And Barley Soup Recipe is perfect for a cool winters evening... or make this on the weekend for weekday lunches.
This recipe makes 8 servings
Ingredients
1 lb (454 g) stewing beef, cut into 1-inch cubes
½ tsp (2 mL) salt & pepper
½ tsp (2 mL) dried thyme
1 - 2 tbsp (30 mL) vegetable oil
1 cup (250 mL) diced onions
1 cup (250 mL) diced celery
1 cup (250 mL) diced carrots
6 cups (1.5 L) sliced mushrooms, 1 lb/500 g
6 cups (1.5 L) chicken stock
1 cup (250 mL) red wine
½ cup (125 mL) pot or pearl barley
1 tbsp (15 mL) tomato paste
1 bay leaf
Method:
Season beef with salt, pepper and thyme.
In a Dutch oven or stock pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef in 2 batches- around 5 minutes. Remove to bowl.
Drain off any excessive fat in pan, if needed.
If needed add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent, around 5 minutes.
Add mushrooms and cook stirring often, until mushroom liquid begins to evaporate - around 5 minutes.
Stir in stock and red wine, scraping up any brown bits on bottom.
Add barley, tomato paste and bay leaf.
Return beef and any juices to the pot, then bring to a boil.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
Discard bay leaf.
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Chicken Barley Pepper casserole
Easy delicious chicken bell pepper barley
#Chickenbarleycasserole, #barleyrecipes, #healthychickenandbarleyrecipes, #chickenbreastandbarleyrecipes, #chickenandbarley
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Beef Barley Mushroom Casserole & Carrots in Instant Pot - The 360 Chef Recipe How-to Ambisonic sound
Using a 360 camera, I show how to make delicious Beef, Barley, and Mushroom Casserole with Carrots in the Instant Pot pressure cooker.
This is a 360 Video! Use headphones for Ambisonic 360 sound. Move your phone/tablet to explore or drag the screen on a web browser :)
This was shot on a YI 360 VR Camera, check them out at
Geoff from shares a cooking video in his kitchen in Vancouver, BC, Canada, showing a recipe of how to cook delicious Lemon Chicken Penne with Carrots in the Instant Pot.
The sound is captured in Ambisonic surround using Zoom H2n and Ambisonics is best experienced with headphones. When you rotate the video, the sound mix will change to your orientation.
Please subscribe :)
Ingredients
2 tablespoons butter
1 medium yellow onion, chopped (1 cup)
8 ounces thinly sliced cremini mushrooms
2 medium garlic cloves, peeled and minced (2 teaspoons)
¾ pound lean ground beef or ground turkey
1 cup pearl barley
1 large round red tomato, chopped (1 cup)
1 tablespoon packed fresh sage leaves, chopped
Up to ½ teaspoon grated nutmeg
½ teaspoon table salt
½ teaspoon ground black pepper
1⅔ cups beef or chicken broth
1 cup of chopped carrots
Recipe adapted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough
Geoff filmed this 360 video, a 360 degrees cooking video, using his YI 360 VR Camera in Vancouver, BC, Canada, using a light stand as a tripod.
Filmed with YI 360 VR Camera in 4K resolution with in-camera stitching. Audio was recorded using Zoom H2n in Ambisonic Sound.
Thanks for watching! Cheers, Geoff
Curious how I made this video? Look no further. I have explained how to do it in some easy tutorial videos. Here are the links to my 360 Video Editing tutorial video:
How to edit Ambisonic 360 Spatial Audio sound in Adobe Premiere for Zoom H2n workflow tutorial
YI 360 VR Video editing tutorial using only FFMPEG, no Adobe Premiere required
How to Edit 360 video in Adobe Premiere and upload to Youtube
Notes:
Best viewed using headphones, and the Zeiss VR One Plus or the Samsung Gear VR
Also compatible with Google Cardboard
Thanks for watching!
Cheers,
Geoff
Technical notes:
This 4k resolution video was captured using the YI 360 VR Camera using on-camera stitching. It was edited in Adobe Premiere.
Filmed with the YI 360 VR Camera
Looks good viewed with Zeiss VR One Plus:
Also viewable in Virtual Reality with Google Cardboard
About 360 videos on Youtube:
More 360 videos from Youtube #360Video
Mushroom Casserole
Hey guys! This recipe is very simple and ingredients can be switched out depending on what you like. Enjoy.
Original recipe:
Music: Water Lily by The 126ers
Chicken
Pasta
Butter, cornstarch, milk
Spinach
Mushrooms
Garlic
Mix of cheeses
Mushroom Barley Soup in 3 Steps ???? - Angry Broccoli Recipes
I love making this Vegan Barley Mushroom Soup. It's quicks to make and requires only 4 ingredients. Check it out!
Wanna buy me a cup of coffee so I could make more videos? Yay!
Here is the full recipe:
???? Ingredients:
- 8 cups of vegie stock
- 1 cup of barley
- 2 medium carrots, diced
- 12 oz. of frozen mushroom medley
???????????? Instructions:
1. Place veggie stock in a pot and add barley.
2. Bring it to boil than reduce heat and simmer for about 30 minutes.
3. Add carrots next and cook it for another 7 minutes.
4. Next, add frozen mushroom and bring it to boil.
5. All done! Enjoy
P.S. I used frozen mushroom medley from Trader Joe’s. I like it because it has great mushroom variety and its already comes sautéed in oil and herbs, so no extra work is needed.
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About the Channel:
Hi there, welcome to our channel.
We make 100% vegan recipes because that's what we believe in and that's what makes us happy. Our videos are perfect for people with a short attention span, or people with no patience, just like us. Everybody seems busy those days, well us too! So if you don’t want to spend 15 minutes watching how to make a salad, you came to the right place! We try to focus on the healthy side of vegan recipes, but of course, everybody needs a cheat day, so we do have some “guilty pressure” recipes here too. We cook, eat, and share vegan recipes every day of every week. Welcome aboard!
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???? Beef Mushroom Barley Soup Recipe
Soups can be so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Vegemite... Yeah we know; our friends in North America just screamed Yuck! But the Vegemite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.
Ingredients
1 lb (500 g) stewing beef, cut into 1 cubes
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
½ tsp (2 mL) dried thyme
2 Tbsp (30 mL) olive oil
1 cup (250 mL) diced onions
1 cup (250 mL) diced celery
1 cup (250 mL) diced carrots
6 cups (1.5 L / 500 g) sliced mushrooms
6 cups (1.5 L) chicken stock
2 cups (500 mL) water
½ cup (125 mL / 100g) barley (pot or pearl)
1 Tbsp (15 mL) tomato paste
1 Tbsp Vegemite (or Marmite yeast paste)
1 bay leaf
Method
Season beef with salt, pepper and thyme.
In a Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; then brown beef on all sides.
Remove to a bowl.
Add remaining oil to pan (if needed).
Then cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent.
Add mushrooms and continue cooking, stirring often.
You want most of the mushroom liquid to evaporate.
Stir in stock and water, scraping up any fond in the pan.
Add barley, tomato paste, bay leaf and Vegemite.
Return beef and any accumulated juices to pan and bring to a boil.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
Discard bay leaf before serving.
- Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel:
Website:
Twitter:
FB:
Insta:
Making Hong Kong Egg Tarts:
-~-~~-~~~-~~-~-
Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
-~-~~-~~~-~~-~-