Beef Barley Soup from Le Cellier - EPCOT

By MJH

Ingredients

• 1 pound onion -- diced medium
• 1 pound celery -- diced medium
• 1/2 pound carrot -- diced medium
• 1/2 pound leeks -- sliced 1/2" thick
• 4 ounces butter
• 3 ounces roasted garlic puree
• 1/2 gallon beef stock
• 1 1/2 pounds Prime rib -- medium dice
• 1/2 ounce kosher salt
• 1/2 ounce black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1/2 teaspoon crushed red pepper
• 8 ounces precooked barley
• 3 fluid ounces red wine

Details

Adapted from magicalrecipes.net

Preparation

Step 1

In a large saucepot, heat the butter until fully melted.

Add the onion, celery, carrot, and leeks and sautee until tender, about 6 to 7 minutes over medium heat.

Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.

Add the beef stock, puree of roasted garlic, meat and spices.

Cook together for 1 1/2 hours or until the flavors have blended together.

Add the pre-cooked barley.