Dianne's Recipes
Beef Barley Soup
(To make the
beef broth…)
French Onion soup
Beef Barley Soup
About 10 cups of Beef Broth (see below)
- 1 clove crushed garlic
- 1 chopped onion
- 1 chopped large carrot
- ¼ c chopped celery
- ¾ c dry barley
- Optional
- 1 cup chopped left over beef,
- ½ c
mushrooms etc
Add Salt Pepper, Beef flavour/oxo cubes,
Worchester sauce etc to flavour (some at start more later as
needed to your taste.)
Bring to boil then simmer about 1 hour
until barley is soft but firm.
To make the
beef broth…
I save up my left over steak meat/bones,
roast…and freeze. Then I throw them all in the pot with lots of
water, 1/8 cup cider or balsamic vinegar, one onion and salt and slow boil most of the
morning….drain off the broth…separate any of the good meat to
add in into the soup….depending on how much broth I get then I
add canned broth/water or just adjust the recipe to suit. )…I do
the same with Chicken or pork for other broth. I also add
squash or any other vegetables that are left over when making
broth to add more flavour.
French Onion
soup
- 8 cups beef broth
- Add Salt Pepper, Beef flavour/oxo cubes,
Worchester sauce, garlic too etc to flavour – to taste
- Add sliced 3-4 Spanish onions to broth
(enough broth to more than cover onions)
Cook low boil for over an hour until
onions are very tender.
I then broil buns/bread with mozzarella
cheese on top/garlic butter and place on top of bowl of soup
bread down (soaks up soup)…add more mozzarella cheese to your
liking.
