BARLEY FLOUR RECIPES RECIPES

BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEEFY MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES

Beefy Mushroom Barley Soup Recipe | Allrecipes image

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

Provided by Karen Hemzacek

Categories Barley Soup

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
¼ cup pearl barley
¼ cup sour cream

Steps:

Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Nutrition Facts : Calories 249.5 calories, CarbohydrateContent 11 g, CholesterolContent 41.2 mg, FatContent 17.2 g, FiberContent 2.4 g, ProteinContent 13.7 g, SaturatedFatContent 6.1 g, SodiumContent 422.3 mg, SugarContent 2.8 g

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