Beef And Barley French Onion Soup Recipes

BEEFY ONION BARLEY SOUP

Steps:

• Heat 1 can of broth in microwave(in a microwave-approved container, of course) for a couple of minutes. Add to empty crockpot and dissolve the onion soup mix in it. Add remaining ingredients, except herb mix, to crockpot, reserving 1/2 can of broth. Cover and cook on low for at least 6 hours. 1 to 2 hours before ready to eat add the herbs that have been crushed together with a small pinch of sea salt to the soup mixture. (If you add this at the beginning the soup will be bitter!) Also, at this stage if the soup needs more liquid, add the remaining half-can of broth. This is a thick, hearty soup, but barley can be just like rice, one day needs a little more liquid, another, a little less. Leftovers freeze well, though there are rarely any here.
• Sometimes I will substitute or add little bits of frozen veggies from cleaning the freezer, like a cup of corn or green beans or carrots to the mix. If adding instead of substituting, you may need to make adjustments to your broth amount.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.

FRENCH ONION AND BARLEY SOUP

Steps:

• chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
• add water, broth cubes, and barley and bring to a boil.
• add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 Tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
• adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

FRENCH BEEF BARLEY SOUP

Steps:

• In a Dutch oven or large saucepan, brown the ground beef. Remove beef from pan; drain and set aside.
• Add the onions to the Dutch oven. Cook over low heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally.
• Add the browned beef, broth, pepper, and bay leaf; mix well. Bring to a boil. Add barley. Reduce heat; simmer 8 to 10 minutes, or until barley is tender.
• To serve, remove and discard bay leaf. Ladle soup into 4 individual soup bowls. Top each with 2 toast quarters and 1 Tbsp. Parmesan cheese.