I would like to make a good hardy soup. Maybe with beef and barley, do you have a recipe?!


Question: Hearty Beef and Barley Soup Recipe
12 oz boneless beef sirloin steak
1 tbsp. butter
3 cloves garlic, minced
2 carrots diced
1 onion diced
1/2 tsp. dried thyme
2 cups sliced mushrooms
1/2 cup pearl barley
2 tbsp. worchestershire
2 1/2 cup beef stock
3 tbsp. all purpose flour
3 cups milk
1 cup Shredded Cheddar or Swiss cheese
salt and pepper to taste

Cut steak into cubes. In large pot, melt butter over high heat, brown beef on all sides. Reduce heat to medium high. Add garlic, carrot, onion and thyme. Cook stirring for 3 minutes or until onions are softened. Add mushrooms and barley, stir to combine. Stir in beef stock and worchestershire. Bring to boil over high heat. Reduce to low, cover and simmer for 20 minutes or until barley is tender. Increase heat to medium, whisk flour into mile and gradually stir into pot. Cook uncovered stirring often for about 4 minutes or until slightly thickened. Season to taste with salt, pepper and worchestershire. Garnish with cheese and enjoy!

nfd?


Answers: Hearty Beef and Barley Soup Recipe
12 oz boneless beef sirloin steak
1 tbsp. butter
3 cloves garlic, minced
2 carrots diced
1 onion diced
1/2 tsp. dried thyme
2 cups sliced mushrooms
1/2 cup pearl barley
2 tbsp. worchestershire
2 1/2 cup beef stock
3 tbsp. all purpose flour
3 cups milk
1 cup Shredded Cheddar or Swiss cheese
salt and pepper to taste

Cut steak into cubes. In large pot, melt butter over high heat, brown beef on all sides. Reduce heat to medium high. Add garlic, carrot, onion and thyme. Cook stirring for 3 minutes or until onions are softened. Add mushrooms and barley, stir to combine. Stir in beef stock and worchestershire. Bring to boil over high heat. Reduce to low, cover and simmer for 20 minutes or until barley is tender. Increase heat to medium, whisk flour into mile and gradually stir into pot. Cook uncovered stirring often for about 4 minutes or until slightly thickened. Season to taste with salt, pepper and worchestershire. Garnish with cheese and enjoy!

nfd?

I don't really know but try using these sites, maybe you could find a recipe you would like to use.

1: http://allrecipes.com/
2: http://www.foodnetwork.com/food/re_colle...
3: http://www.epicurious.com/
4: http://www.kraftfoods.com/kf
5: http://www.marthastewart.com/food
6: http://food.yahoo.com/

This is an easy slowcooker recipe for beef and barley soup:

INGREDIENTS:

* 1 pound lean stew beef, cut in 1/2-inch cubes
* 1/2 cup chopped onion
* 2 ribs celery, chopped
* 2 medium carrots, diced
* 3/4 cup barley
* 1 bay leaf
* 6 cups beef broth
* 1 teaspoon salt, or to taste
* pepper, to taste

PREPARATION:
In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

Here are two delicious and hearty soup recipes for you to consider.

Hearty Steak Soup Recipe
Preparation time: about 40 minutes. Serves 10-12

Ingredients:
1 pound beef steak, chopped (or other beef) cooked or uncooked
1/4 pound butter or fat from cooking beef
1/2 cup flour
2 quarts beef broth or 8 cups of water with 3 ounces of beef base
3/4 cup sliced celery
3/4 cup chopped carrots
3/4 cup chopped onions
8 ounces vegetables (your choice), can be fresh or flash frozen
12 ounce can of stewed tomatoes
1/2 teaspoon black pepper

Instructions:
Melt butter or other fat
Add flour and cook until bubbly
Slowly add beef broth or the water and beef base combo
Heat to boiling, stirring frequently
Add celery, carrots and onions and cook until half done
Stir in remaining vegetables and stewed tomatoes, beef and pepper
Cook until tender and adjust seasoning to taste


Vegetable Barley Soup Recipe
Preparation time: 30 minutes. Servings: 8

Ingredients:
1 l/2 tablespoons olive oil
1 cup chopped onions
1 l/2 teaspoon fresh, chopped garlic
1/4 teaspoon dried thyme or 1/2 whole branch fresh thyme
1/4 bay leaf
1 pound white mushrooms, cleaned and quartered (To clean mushrooms:
trim stems and wipe caps with a damp
paper towel. Do not wash under water
l/4 cup barley, uncooked
2 stalks chopped celery
2 large sliced carrots
6 cups of chicken stock
Salt and black pepper
Dash of nutmeg
1 tablespoon chopped parsley
Option: garnish with chopped green onion

Instructions:
Place oil in a large soup pot
Add onions and cook over low heat 10 minutes or until wilted
If using dried thyme, crush it to release the flavor, and add with the garlic and bay leaf
Add the mushrooms and cook for 20 minutes over medium heat, stirring
Add the barley, celery, carrots and broth
Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top
Remove thyme branch and bay leaf
Season to taste with salt, pepper and nutmeg
Stir in the parsley just before serving the soup
Ladle the soup into your soup bowls and if you like green onion, garnish the soup with a few and ENJOY!

If you like a thicker soup increase barley to 1/2 cup and add more carrots.

Notes:
· Hearty, rich, tender
· Possibly forego the peppercorns and cloves; or use ground version of these.
· On preparing napa cabbage: before washing, cut into “shreds,” then wash

Vegetable Beef Barley Soup
Ingredients:
2-3 lbs. Beef for soup or stew (i.e., chuck, rump round, and shank), cut into chunks
1-2 cups Barley
? lb. Salted Pork, chopped (or bacon)
? - ? cup Flour

Vegetables:
1 Carrot, chopped
1-2 Celery stalks, chopped
1 Onion, medium to large, chopped
1 Other vegetable, i.e., Napa Cabbage, shredded
2 Shallots
1 TBS. Butter
2-6 Garlic cloves
2 Bay leaves
2 tsp. Thyme
12 Peppercorns or 1 TBS. black pepper
3 Cloves, whole
? - ? cup Madeira, sherry or wine

Seasonings:
2-4 TBS. Worcestershire sauce
to taste Pepper
? - ? cup Parsley, Italian, chopped or 1?-3 TBS dried parsley

To Prepare:
1) Soak barley overnight in filtered water.
2) Chop carrot, celery, and onion and put to one side of bowl; finely chop shallots and garlic and put into other side of bowl.
3) Cut off fat from beef; cut into 1” square cubes.
4) Chop salt pork or bacon.
5) In a big pot with medium-high heat, add butter.
6) Add carrot, celery, onion, parsley and 1 bay leaf, and then cook until almost browned.
7) Add shallots, garlic, bay leaf and napa cabbage and stir constantly until thoroughly wilted.
8) Add wine, sherry or Madeira and let cook off over high heat. Remove and reserve vegetables.
9) Add salt pork or bacon to big pot and crisp; remove from pan and reserve; pour off all but 1-2 TBS. of fat.
10) Dredge beef in flour, cook in pot with medium-high heat until browned (seared).
11) Turn heat to high; add the pork back in.
12) Add 8-10 cups water and barley.
13) Add bay leaf, thyme, peppercorns, and cloves. Cover pot, and bring to a boil. Turn down to simmer for 1-1? hours on covered pot.
14) Add water if needed. (optional)
15) Add in the reserved vegetables and parsley; cook ? hour, stirring occasionally.
16) Turn off heat. Add seasonings (Worcestershire sauce, and pepper).





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