Beef Barley Mushroom Soup
- 1 large onion Halved and sliced
- 1-2 cloves garlic Minced
- 1/2 cup barley
- 4 cups broth – homemade or store bought is fine
- 1/2 cup red wine – whatever you have on hand
- 2 tbl Worcestershire Sauce
- 1 pkg Mushrooms
- 1/2 lb Beef Pieces – cooked leftovers or slightly more for fresh
If you have thrown your prime rib bones in the freezer from New Year’s dinner, here is a great recipe for them. If you don’t have prime rib, stew beef is fine. I first make the stock from the bones: Put bones in a large pot and cover with water. I add a small onion, carrot and celery and what ever spices you might like. Let simmer until the meat will come easily off. Strain the broth using a colander saving broth, lift the meat and bones to a plate adding any other left over beef.
If you are using raw beef cut and cook it in a large pot with a little olive oil. Add the onions and garlic, Cook until onions are tender. Add your broth boxed or fresh, barley, red wine (any will do, I just used a blend in my last batch I have also used a little sherry) Worcestershire Sauce, and mushrooms. Sometimes I sauté the mushrooms in a little butter. Bring soup to a boil and then simmer, for about 30 minutes until the barley is tender. If you are using quick barley cook until the mushrooms are tender. Add a little salt and pepper.
If you are using your own beef and broth, sauté’ the onions and garlic in the olive oil then add the broth and beef. Add the wine, Worcestershire Sauce, barley and mushrooms. Salt and pepper to taste.