Wild Mushroom Soup w/Oxtails and Barley

Wild Mushroom Soup w/Oxtails and Barley
Inspired by the Banquets Department at L'Auberge du Lac Casino Resort

Serves about 6


1/2 cup small diced carrot

1/2 cup small diced celery

1/2 cup small diced onion

1 tablespoon butter

4 cups beef stock

2 cups button and shitake mushrooms

4 cups water

2 cups cooked Oxtail Meat

1 can, 14.5 ounce, diced tomatoes – undrained

1 cup quick-cooking barley

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon oregano


In a soup kettle or Dutch oven, sauté carrot, celery and onion in butter until tender, about 5 minutes.

  1. Add the beef stock, water, Oxtail Meat, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
  2. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  3. Add the peas. Simmer, uncovered, for 5 minutes.
  4. Serve and enjoy!