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The first time I made beef and barley soup it was a disaster. The meat was way too tough, and the barley wasn’t cooked properly. But I’m not one to give up, and I kept making it again and again until I perfected the recipe. Today it is my most-requested soup for supper. My kids love it, especially when I serve it with my homemade artisan bread (the one posted in the October 26 issue of Taste)!
oil, such as Gefen Canola Oil, for sautéing (about 2 tablespoons)
1 large onion, diced small
1 and 1/2 pounds beef stew meat
2 medium carrots, diced small
1 box mushrooms, sliced
2 teaspoons chicken soup mix
salt, to taste
pepper, to taste
1/3 cup Gefen Barley
6 to 8 cups water
Heat oil in a six-to-eight-quart. pot. Add onions and sauté a few minutes until they start to brown. Add meat and brown well on all sides, about three minutes per side.
Add carrots and mushrooms and sauté for about five minutes. Stir in chicken soup mix and spices. Add barley and toast for about three minutes.
Add about six to eight cups of water (depending on how thick you like your soup). Bring to a boil, cover, and reduce flame to low. Let simmer for one hour.
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