Friday, January 13, 2012

Beef Barley Soup

Happy Friday the 13th! We are finally getting some winter here in upstate NY, which means I'm making more soup. I have warm fuzzy memories of soup as a kid, and we ate a lot of it since my grandma didn't waste anything (including chicken feet from when we butchered the hens. Ok, not so warm memories there).  There was always a pot of what she called "Garbage Soup" going with whatever was leftover or handy and it was never the same twice.

Doesn't that look good!
I have a longer commute and when the roads are bad, getting home late happens pretty often. A crock pot is a must when you are starving and need something tasty asap. I normally don't post recipes, but this one is worth sharing and it's really easy to put together. This is my friend Cortney's Dad's Beef Barley soup. I've left out the milk and flour because it doesn't need it and it's really great with a fresh out of the oven loaf of bread. A chicken and rice variation is super easy too. If you do a venison version, let me know how it comes out.

Brown the meat and mushrooms in a bit of olive oil, everything else gets chopped and goes into the crockpot at once.

1# stew beef, browned
1/2 lb of sliced mushrooms, browned
3 scallions washed and chopped
2T chicken boullion
2T beef boullion
1 medium onion, chopped
2/3 C dry barley
2 cloves garlic, peeled and smashed
1 bay leaf
2T parsley, or baby spinach in a pinch
3 peeled and sliced carrots
2 sliced celery stalks
5 dashes of worcestershire

Crockpot gets set on low and cooks for 10 hours or until you can't stand it anymore. Takes about 3 hours of simmering if you can mind the stove.

What's your favorite go-to soup?

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