SOUP of the DAY for RUG HOOKERS EVENING

BEEF AND BARLEY SOUP

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

1/4        cup (1/2 stick) butter

2        cups chopped onions

1        cup chopped peeled turnip
4     carrots peeled and cubed

1        cup cauliflower florets

1        cup broccoli florets

1        cup chopped peeled sweet potatoes

1        cup chopped peeled potatoes

1        cup chopped celery

5        cups beef stock or canned beef broth

5        cups chicken stock or canned low-salt .         .                                                       chicken broth

1        cup pearl barley

1 1/2       tablespoons chopped fresh oregano
1  heaping teas  chillli powder

1 1/2       pounds filet mignon, cut into  1/2-inch pieces (or cut up strips of stir fry steak)

1/4        cup chopped fresh parsley

Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring often  as it sticks easily!!!, about 35 minutes. (
Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)

Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.

10 servings        

nothing like a warm comforting soup on a winters evening hooking . . .