Beef and Barley Soup
Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.
- Preparing Time: -
- Total Time: -
- Served Person: 10 servings
Soup/Stew
Beef
Vegetable
Appetizer
Sauté
Dinner
Barley
Fall
Winter
Simmer
Boil
Bon Appétit
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
- 1 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1 cup broccoli florets
- 2 cups chopped onions
- 1 cup cauliflower florets
- 1 cup chopped peeled potatoes
- 1 cup pearl barley
- 1/4 cup (1/2 stick) butter
- 1 1/2 tablespoons chopped fresh thyme
- Carbohydrate 32 g(11%)
- Cholesterol 74 mg(25%)
- Fat 19 g(29%)
- Fiber 6 g(23%)
- Protein 23 g(46%)
- Saturated Fat 8 g(42%)
- Sodium 473 mg(20%)
- Calories 388
Preparation Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.) Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
