Beef & Barley Soup
Beef & Barley Soup
1 lb. lean beef, cubed
2 cloves minced garlic
1/4 c. dry red wine
1 lb. sliced mushrooms
1/2 Tbs. Worcestershire sauce
5 c. water
1 medium onion, chopped
14 oz. stewed tomatoes
1/2 tsp. dried basil
1/2 tsp. ground black pepper
3 Tbs. olive oil
1 beef soup cube
8 oz. pearl barley
In a deep kettle brown beef with onion in olive oil. Deglaze pan with wine. Add
garlic and simmer until soft. Stir in mushrooms and cook for about a minute.
Stir in barley and remaining ingredients and bring to a boil. Reduce heat to low and
simmer, covered, 1-1/2 hours, stirring occasionally.
With a little more water I can see adding some chopped cabbage to the pot and letting it
cook until tender. I love cabbage, too :-)
Jill
Source: