BEEF BARLEY SOUP
This is a great full-flavored beef and barley soup. The red wine gives it just a hint of sweetness and the beef bouillon adds savoriness to the broth. The use of the barley for a filler instead of potatoes really helps cut down on the carbs. The big chunks of beef and mushrooms tie all the flavors together. Delicious!
Provided by Melody U.
Categories Beef Soups
Time 3h
Number Of Ingredients 13
Steps:
- 1. Brown beef in small amount of olive oil. Do about 1/3 of the meat at a time over a medium high heat, removing each batch after it is browned and the excess liquid has evaporated.
- 2. When all meat is browned and removed from pan, pour off any excess oil. Add 1 cup of red wine to the pot, scraping up all the browned bits from the bottom of the pan.
- 3. Return meat to the pan, including any juices, along with all remaining ingredients except the barley. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
- 4. Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.
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