Jerry's Quality Meats

847-677-9360
3706 Dempster St. Skokie 60076
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Recipes

Jerry’s Beef Barley Soup

What You’ll Need

  • 1 lb. leftover Jerry’s roast beef, cubed; set aside at room temperature
  • (Optional) ½ pound fresh mushrooms, rinsed and drained
  • 6T butter
  • 1 cup chopped onion
  • 1 clove garlic, finely chopped
  • 2 cans (10 ¾ oz.) condensed beef broth
  • 1 small can tomato paste
  • ¾ t. salt
  • Pinch of pepper
  • 1 bay leaf
  • 1 cup barley
  • ¼ cup chopped parsley
  • 1.5 cups sliced carrots
  • 1.5 cups sliced celery
  • (Optional) 1 pint sour cream

Makes 2 quarts/8 servings

Instructions

  • Chop half the mushrooms, slice the other half, set aside
  • In a large kettle melt 4T butter, add chopped mushrooms, onion and garlic; sauté 5 minutes
  • Stir in broth, water, tomato paste, salt, pepper and bay leaf.
  • Heat to boiling
  • Stir in barley, then reduce the heat, cover and simmer for one hour.
  • After one hour, add parsley, celery and carrots; cook covered about 30 minutes or until the vegetables are tender.
  • Add the cubed leftover roast beef
  • In a medium skillet melt the remaining 2T butter.
  • Add the sliced mushroom and sauté 5 minutes; add to the soup.
  • Ladle into large soupbowls
  • (Optional) add a dollop of sour cream
Beef Barley Soup