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Beef Barley Soup

This wonderful recipe was found in the Cook's Illustrated "How to Cook Soup" book. It is quick, easy and always a hit.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 leek medium diced
  • 2 medium carrots medium diced
  • 12 ounces mushrooms thinly sliced
  • 1/2 teaspoon thyme dried
  • 1 can diced tomatoes
  • 2-4 cups beef stock
  • 1/2 cup pearl barley
  • 1 pound cut sirloin cubed
  • salt and pepper to taste

Equipment

  • stock pot

Method
 

  1. Heat the olive oil in the stock pot. Cook the leek and carrot for 4 minutes, then make a well and put cubed meat in center. Cook until brown all the way through.
  2. Add mushrooms and cook for 5 minutes. If not adding mushrooms, add an extra cup of stock. Add everything else and simmer for 50 minutes or until barley is tender. Serve with bread.