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Ingredients
- Beef and Barley Soup
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- Beef and Barley Soup
- 1/4 cup (1/2 stick) butter
- 2 cups chopped onions
- 1 cup chopped peeled turnip
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup chopped peeled yams (red-skinned sweet potatoes)
- 1 cup chopped peeled potatoes
- 1 cup chopped celery
- 5 cups beef stock or canned beef broth
- 5 cups chicken stock or canned low-salt chicken broth
- 1 cup pearl barley
- 1 1/2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons chopped fresh oregano
- 1 1/2 pounds filet mignon, cut into 1/2-inch pieces
- 1/4 cup chopped fresh parsley
Details
Preparation time 60mins
Cooking time 60mins
Preparation
Step 1
Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)
Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.
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