Black Barley Beef Soup
This is one of the best winter soups we have ever tasted! The rich beef base, the nutty flavours of the black barley and then perfectly balanced with the balsamic vinegar. The ultrasperse 3 adds sheen to the soup without having to add additional oil.
Author: Chef Suman Roy
Recipe type: Soup
Serves: 8 Servings
- In a large heavy bottom sauce pan, heat the oil and add the beef and onion and saute till the beef is seared.
- Add the garlic, rosemary, cajun seasoning, black barley carrots, and celery, continue to saute for 2 minutes.
- Add balsamic vinegar and the beef base and continue to saute for another 2 minutes.
- Add cold water and mix in ultrasperse3; continue to cook till the beef and barley is tender, about 35-45 minutes. Finish with parsley. Serve hot.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.