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Ingredients
- 8 cups (2 quarts) water
- 1/2 teaspoon onion powder
- 3 tablespoons beef base
- 1/2 teaspoon garlic powder
- 1 cup pearl barley
- 2 tablespoons dried parsley flakes
- 3 ribs celery, sliced
- 1 bay leaf
- 1 large onion, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt (more or less to taste)
- 1/4 cup good quality Cabernet Sauvignon
- 1/2 teaspoon pepper
- 1 pound cooked inside round of beef, cubed
- 1/2 teaspoon dried basil
- 1 pound mixed chopped carrots and peas (can be frozen)
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Bring water to boil in large stockpot; add base and barley. Reduce heat and simmer (uncovered) 30 minutes.
Add celery, onion, seasonings, wine and beef. Bring back to bubbling and simmer another 30 minutes.
Add carrots and peas. Simmer another 15 minutes. If using fresh carrots, add them 15 minutes after adding celery and 15 minutes before adding peas.
Serve immediately, or cool and refrigerate for later use. This soup tastes best after being refrigerated 1 to 2 days. Makes 6 to 8 main-dish servings.
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