Barley Soup
Bring beef stock to a rolling boil. Rinse barley under cool water to remove excess starch. Add barley to boiling stock and bring back to a boil, then reduce heat. Cover and simmer barley for approximately 1 1/2 hours until tender. Add choice of vegetables and continue to cook for another 30 minutes until fork tender. Stir in butter and freshly ground pepper for enhanced flavor. Adjust seasoning with a pinch of salt if needed. Finish with fresh parsley for color and brightness.
Equipment
- Pot or saucepan
- Strainer or colander
- knife
- cutting board
- spoon or spatula
- Serving dish
- Butter dish or small bowl
- Pepper grinder
- Saltshaker
- Timer
Ingredients
- 8 cups Beef Stock - 2 l
- 3/4 cup Pearl Barley - 180 ml
- 4 Carrots, Cut in 1 - inch (2.5 - cm) Pieces - 4
- 2 Onions, Coarsely Chopped - 2
- 2 small White Turnips, Cut in 1 - inch (2.5 - cm) Cubs - 2 ml
- 2 stalks Celery, Cut in 1 - inch (2.5 - cm) Pieces - 2 stalks
- 1 Leek (White Part Only), Chopped - 1
- 1 cup Sliced Mushrooms - 250 ml
- 1/4 cup Butter - 60 ml
- 1/4 tsp Pepper - 1 ml
- Salt to Taste
- 1/4 cup Chopped parsley - 60 ml
Notes
Bring the beef stock to a rolling boil, then rinse the barley under a cool stream of water to remove any excess starch. Add the barley to the boiling stock, bringing it back to a boil and then reducing the heat. Cover and simmer the barley until it reaches a delicate tenderness, which should take approximately 1 1/2 hours. Introduce your choice of vegetables to the pot, continuing to cook for another 30 minutes or until they are fork-tender. Elevate the flavors by stirring in a touch of butter and freshly ground pepper, then adjust the seasoning with a pinch of salt if necessary. Finish by adding a flourish of fresh parsley for a pop of color and brightness.
Nutrition
Calories: 160kcal
