Welcome to The Culinary Professional Recipe Collection.
Beef and Barley Soup
Category: Soup
Equipment: Saucepan, spoon
No. Servings: 20
Serving Size: 8 fl. oz. (240 mL)
Yield: 5 qt. (4.8 L)
Ingredients
1 fl. oz.
vegetable oil
8 oz.
carrot, small dice
8 oz.
celery, small dice
12 oz.
mushrooms, sliced
12 oz.
onions, small dice
1/2 tsp.
garlic, minced
1 gal.
* beef broth or stock
8 oz.
* tomatoes, concassé
1 ea.
dried bay leaf
8 oz.
frozen peas
1 lb.
* cooked beef, diced
1 lb.
* cooked barley†
to taste
salt
to taste
black pepper
Method
1
Brown the carrot, celery, mushrooms, and onions in oil over high heat in a large saucepan. Stir often.
2
When the vegetables are browned and softened, add the garlic. Cook for one more minute.
3
Add the broth or stock, tomatoes, and bay leaf. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
4
**Remove bay leaf. Add peas, beef, and barley. Continue simmering until the soup reaches 165°F (74°C).
5
Season soup with salt and black pepper. Serve when hot.
Nutrition Information
Calories
114
Fat (g)
5
Protein (g)
8
Carbohydrate (g)
10
Cholesterol (mg)
14
Sodium (mg)
800
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
To cook barley, place 8 oz. (225 g) of barley in 3 c. (720 mL) lightly salted water. Bring to a boil and simmer until the barley is tender (about 40 minutes). Drain barley and cool.