This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-3-21-38-54


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Beef Barley Soup

From the Kitchen of Laura Goadrich,
2004-02-03
This wonderful recipe was found in the Cook's Illustrated "How to Cook Soup" book. It is quick, easy and always a hit.
Prep Time:
 10 minutes

Cook Time:
 1 hours

Categories:
 American
 Soup

Yields:
 6


Ingredients

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

Equipment

  • stock pot

Directions

  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.