BEEF BARLEY SOUP
What I have are guidelines rather than a firm set of instructions. It depends on how much stock you have at hand. You can also use storebought broth, but if you do, you probably should not add any salt.
Simmer the stock below boiling. I figure on roughly a cup per person.
Add vegetables. I like using freeze-dried soup veg from the health food store, but hey, why not use fresh veg? Use carrots, leek, and/or onion chopped up very small and fried briefly in a spot of olive oil. You don't need a lot, maybe a couple of tablespoons per cup of stock.
Add beef. I like using a bit of left-over steak. Again, just a couple of tablespoons per cup of stock, cut very small and fried brown.
Add barley. Using cracked barley will cook a lot faster than using whole grain. Barley expands when cooked, so use sparingly, maybe a tablespoon per cup of stock.
Taste the soup. You might want to add a bit more barley. If you do so, just add a small amount at a time.
You may want to add a little beef bullion. Again, just a bit at a time, and taste as you go.
Other spices include salt, pepper, Worchestershire sauce and red wine, all to taste. Add very small amounts and taste as you go.
Simmer until the veg and barley are all cooked. Serve hot with crackers. Yum!
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