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Soups — Brothy Soups
Recipe
Beef Barley Soup
by sweetlips on February 25, 2010 in Brothy Soups, Soups
Recipe Description
Here is a heart warming soup for a cold winter night. The truffle salt garnish really brings out all the good flavors of the vegetables. Search out Bob’s Red Mill pearl barley (online). This barley is terrific, doesn’t get “gummy” and remains “al dente.” All of Bob’s Red Mill products are great, and I just don’t say that because they come from Oregon.
Preparation Instructions
In a large pot, brown meat, seasoned with salt and pepper in extra virgin olive oil. Remove from the pot.
Add onion, celery and carrots to the pot with some more extra virgin olive oil. Season with salt and saute for about five minutes.
Add the mushrooms and garlic and saute till the mushrooms get a little limp.
Add the beef back to the pot. Add broth, barley, soy sauce and thyme.
Bring to a boil. Reduce to simmer and cook for about 1 hour, till barley is soft.
Serve piping hot garnished with truffle salt.
Ingredients
- 1 pound Sirloin, Cut Into 1/2-inch Pieces
- 1 whole Walla-walla Sweet Onion, Diced
- 2 stalks Celery, Diced
- 2 whole Carrots, Diced
- 2 cloves Garlic, Minced
- 1 container (6-8 Oz. Container) Sliced Mushrooms
- 3 cans Low Sodium Beef Broth (14 Oz. Can)
- 1 can Sodium Free Chicken Broth (14 Oz. Can)
- 1-¾ cup Bob's Red Mill Pearl Barley
- 2 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Dried Thyme
- Truffle Salt, To Garnish
- Extra Virgin Olive Oil
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Comments
shari on 2.26.2010
This recipe sounds divine! If I may make a suggestion though…..Ive made the beef barley soup from ATK for a couple of years now, and it suggests using beef chuck roast cut into chunks. After experiencing the amazing flavor and texture of chuck roast in soups and stews, I vowed to never use another cut of beef ever again! I hope you try it sometime.
sweetlips on 2.26.2010
P.S. to my Beef Barley Recipe
I found the sirloin in the 1/2 price meet bin at the market so it cost me about $3 that is why I used it. I love chuck roast too and by al lmeans feel free to use what ever type of meat suits your fancy.
BTW…….have you noticed that the price of chuck roast seems to be going up & up & up? I guess the markets have caught on to us ”money saving” home cooks
kperki01 on 3.8.2010
Great recipe – I couldn’t find red mill barley (and didn’t feel like stopping at whole foods) so I used the grocery store brand available…and i’d say I’d need less than 1/2 the amount of barley….it soaked up most of the liquid. But it still tastes great…just less barley next time.
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