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Beef And Barley Soup




Source of Recipe


MOM sent it to me
1/4 cup (1/2 stick) butter
2 cups chopped onions
1 cup chopped peeled turnip
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped peeled yams (red-skinned sweet potatoes)
1 cup chopped peeled potatoes
1 cup chopped celery
5 cups beef stock or canned beef broth
5 cups chicken stock or canned low-salt chicken broth
1 cup pearl barley
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano

1 1/2 pounds filet mignon, cut into 1/2-inch pieces

1/4 cup chopped fresh parsley

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.

10 servings