Beef & Barley Soup

The other day when I was making Pepper Steak, I had used extra meat from a nice beef tenderloin. I buy whole tenderloins and cut it into filet mignon’s as it’s so much cheaper that way. You have to do a little bit of extra work, but… hey why not? I can’t throw the scraps away—I say scraps because they aren’t filets, just hunks of meat. I save them for stew or soups. A few of the bigger nicer hunks I used in the Pepper Steak.

For the soup, I took the smaller pieces with a little fat, threw them in a pot with some butter until the meat browned.


I added some water to fill the pot, 1 cup of barley and simmered it. Seems like it needed something else, so I chopped up a big onion

(and saved half of it for Beef Stroganoff that I plan on making later). I added half the onion, sprinkled in some garlic powder and poured a little Kitchen Bouquet in for some added color and flavor. It still needed something, so I added a package of Grilled Portabella and Onion soup mix. I was going to have it for lunch, but it was so beefy, I dumped it into the Beef & Barley.

Ingredients:
Beef
Barley

Rating & Type: E/B