Wednesday, May 14, 2008

Beef Barley Soup

2 tsp olive oil
1 lg onion, chopped
2 carrots, thinly sliced
1 stalk celery, finely chopped
8 oz mushrooms, sliced
1/2 cup pearled barley
6 cups beef stock

Saute veggies on medium heat until golden brown. Stir in barley, and saute 2-3 minutes. Add stock. Bring to a boil. Reduce heat and simmer 30 mins.

Super easy, super nutritious, I fixed this anytime-soup in about one hour one rainy Sunday afternoon. A week or so later, when we had it again, I had to add more stock. Apparently the barley continues to soak up liquid :) Furthermore, I needed to stretch the soup (for more diners), so I added some leftovers from back of the 'fridge: steak and green beans.

At the second serving, I paired the soup with chipotle hummus and a cucumber salad.

Totally yummy.

Oh, and a glass a Front Porch Cabernet, too. :)

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