Beef and Barley Soup III ✅

Ingredients

• 1 tablespoon vegetable oil
• 3-6 oz sliced fresh mushrooms (optional)
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 10 cups beef stock
• 3/4 cup barley
• 1 bay leaf
• 3 sprigs fresh thyme, chopped
• 1/2 cup red wine
• 2 cups cubed potatoes
• 2 cups diced cooked beef
• 1 1/2 cups chopped cabbage (about 1/4 head)
• salt and pepper to taste

Steps

1. If using mushrooms, saute them for 5 minutes before adding other vegetables.

2. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender.

3. Add the beef stock, barley, bay leaf and thyme, bring to a boil then reduce heat and simmer until barley is softened but not mushy, about 15 minutes.

4. Add the wine, potatoes and beef. Simmer another 15 minutes.

5. Add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender.

6. Salt and pepper to taste.

Notes