Beef Barley Soup

prep time:: 0 min

Serving size: 0

ingredients

1/2 oz dried mushrooms
1 C water -- boiling
1 lg onion -- chopped
2 cloves garlic -- finely chopped
1 tbsp oil
1/2 lb. beef round -- coarsely diced
26 oz beef stock
4 C water
2 carrots -- pared and sliced
2 ribs celery -- sliced
1 tsp salt
1 tsp marjoram -- crumbled
1/4 tsp pepper
1 bay leaf
8 oz white turnip -- pared and cubed
8 oz zucchini -- cubed
1/2 C pearl barley
2 tbsp unsalted butter
1/4 C flour
1/3 C fresh parsley -- chopped

directions

Wash mushrooms and cover with boiling water in a small bowl. Reserve. Sauté onion and garlic in oil in a large pot over medium-low heat, until tender but not browned, 5 minutes. Increase heat. Add beef and brown on all sides. Add beef stock, water, carrot, celery, salt, marjoram, pepper and bay leaf. Drain mushrooms into pot. Chop mushrooms and add to soup. Bring to boiling. Low heat, cover and simmer for 20 minutes. Add turnip, zucchini and barley. Return to simmer. Cover and cook 10 minutes more, or until barley is tender. Melt butter in a small skillet over medium-low heat. Stir in flour until smooth. Cook over low heat, stirring constantly until roux is light brown. Remove from heat. Stir in about 1 cup of soup liquid until smooth. Stir flour mixture back into soup until smooth. Remove bay leaf. Add parsley and heat to serving temp.

Source: Henry Westbrook