Soup: 5 pt. Beef Barley Soup
Source of Recipe
Desperation Dinners by Beverly Mills & Alicia Ross
List of Ingredients
1 pound 93% ground beef (frozen)
1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
8 ounces sliced mushrooms (one can)
14 1/2 ounces beef broth - fat removed (one can)
14 1/2 ounces fat-free chicken broth
1 3/4 cups water
1 cup quick-cooking barley
1 teaspoon bottled minced garlic
2 teaspoons Worcestershire sauce
1/4 teaspoon dried thyme
1 envelope demi-glace mix (see note below) (1.4 ounces)
1 cup already-shredded carrots
Black pepper to taste Recipe
If the beef is frozen, place it on a microwave-safe plate and microwave it uncovered on high for 3 minutes to begin defrosting.
Meanwhile, heat the oil on medium heat in a 4 ½-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the beef and raise the heat to high. Stir from time to time.
Coarsely chop the mushrooms, adding them to the pot as you chop. Cook for 2 minutes, stirring constantly to begin breaking up the beef.
Open the broth cans and remove any visible fat. Add broth, water and barley. Cover the pot and begin bringing the broth to a boil. Add garlic, Worcestershire sauce and thyme, keeping the pot covered as much as possible.
When the soup comes to a rolling boil, keep it from boiling over (if necessary) by reducing the heat to medium-high or cracking the pot lid. Add the demi-glace and stir until it dissolves. Boil for 5 minutes.
Meanwhile, chop the shredded carrots into bite-size lengths and set them aside. When the broth has boiled 5 minutes, add the carrots and re-cover the pot. Continue to boil 5 more minutes or until the barley is tender. Season with pepper to taste. Serve at once.
Serves 6.
Cook's note: You'll find demi-glace (also called demi-glaze) mix with the dry pasta sauce and packaged soup mixes, or with the spices. The most commonly available brand is Knorr Classic Sauces Demi-Glace. If it is unavailable, au jus mix can be substituted.
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