Few things are as satisfying as a good bowl of Beef Barley Soup. This would be an irrefutable scientific fact, if only science could figure out a way to test it. So let us say rather that it is an anecdotal fact. You can test the hypothesis yourself by making a big pot of the hearty soup — this version from school administrator Su Johnson should do nicely — gobbling every bite, and then trying to think of a food that is more satisfying. Our guess is you won’t be able to.
Beef Barley Soup
1 tablespoon oil
½ cup chopped onions
1½-2 pounds roast, cut in 1-inch cubes
6 cups beef stock
¾ cup barley
3 cups carrots
2 pounds fresh mushrooms
½ teaspoon rosemary
½ teaspoon thyme
2 bay leaves
1 tablespoon garlic
2 tablespoons Worcestershire sauce
Put the oil in a Dutch oven over medium high heat and saut
é the onions until soft, about 3 minutes. Add the meat and brown on all sides. Pour in stock and bring to a boil. Add the vegetables and seasonings and simmer at least 30 minutes.Yield: 3 quarts
— Su Johnson
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