Beef Barley Soup

by | Dec 7, 2015 | Soup

Beef Barley Soup
Author: Chef Brad
Ingredients
  • 1 cup rye
  • 2 cups barley
  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. beef tips cut up
  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 3-4 quarts water
  • 8 oz. Haco brand Espagnole sauce mix
  • ¼ cup each dried tomato and red bell peppers
  • 2 cups chopped cabbage
  • fresh thyme
Instructions
  1. Bring water to boil and add grains and salt, simmer covered on low until grains are tender, about 45 minutes. If using a Durotherm pan remove from heat after 5 minutes of simmering and let set for 20 minutes.
  2. Sauté in large pressure cooker beef, mushrooms, onions and garlic in olive oil until onions are tender.
  3. Add remaining ingredients to sautéed beef tips in large pressure cooker and pressure for 10 minutes on 2nd ring.
  4. salt and pepper to taste.