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Annie (Baker) and Charlie McGillis
Chalk River, Ontario, Canada

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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.




Contact: Dianne  

March, 2009
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