Beef & Barley Soup

Beef & Barley Soup (Pat Onoro- Tennis Pro)

This recipe is for 2 servings. Easily doubles or triples. Best when eaten the next day, giving the broth time to thicken in the refrigerator.

1 tb olive oil
½ cup chopped onion (1 small)
½ pound beef stew meat
½ tsp Hungarian paprika
½ tsp crushed, dried thyme
1 bay leaf
2 cups beef broth
1 medium carrot, sliced ½ inch thick
1/3 cup barley
Salt, freshly ground black pepper

Heat oil in medium pan. Add onion and beef cubes and brown over medium heat, about 5 minutes. Stir in paprika and cook until aromatic, about 30 seconds. Stir in thyme, bay leaf and beef broth. Bring to a boil. Reduce heat to low and simmer, covered, 1 hour. Add carrot slices and barley. Cover and simmer until barley is very tender, 45 mins to 1 hour. Season to taste with salt & pepper. Remove bay leaf. Makes 2 entrée servings.

Lorraine Jones