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Greetings. Now is the time for hearty soups and stews. This one is great for using leftover roast beef, whether it be spoon roast, pot roast, or prime rib – any kind is fine. A wonderful adaptation would be to use leftover roast lamb, which pairs beautifully with barley. Soaking the barley is not mandatory here, but soaking grains before cooking yields some health benefit.
Beef Barley Soup
2/3 cup barley
Rinse barley, and soak overnight in 4 cups water and 2 teaspoons salt. Rinse and drain barley. Reserve for soup.
¼ cup olive oil
½ cup finely chopped carrots
¾ cup finely chopped celery
1 large shallot, minced (about 1/3 cup)
½ cup dry white wine
6-8 cups beef stock
3 cups sliced mushrooms
3 cups chopped or shredded cooked beef
1½ tablespoons salt (less if stock contains salt)
1 teaspoon ground black pepper
In a 5-quart stock pot or Dutch oven, heat olive oil over medium-low heat. Add carrots, celery, and shallot. Turn heat to low, cover, and cook for 10 minutes. Do not allow vegetables to brown.
Turn heat to medium-high. Add wine, and continue to cook for 1-2 minutes. Add 6 cups beef stock and bring to a boil. Add reserved barley. Turn heat to low and simmer gently until barley is tender, about ½ hour.
Add mushrooms, beef, salt, and pepper. Continue to simmer for another 15 – 20 minutes, adding more beef stock to attain desired consistency.