Best Beef Barley Soup

From: BBT Girls

On Feb 2, 2008

Doubled the recipe for 20 people at Christmas and all raved about it. Freezes very well.

From: LonghornMama

On Nov 4, 2007

Very yummy and a great way to use leftover roast beef! I halved the barley and skipped the demi-glace mix, though did find it needed additional Worcestershire, a bit of soy sauce, and salt to compensate. Froze the leftovers in individual servings and have been enjoying the delicious soup for lunch. Thanks for sharing the recipe!

From: twinsplusonemom

On May 8, 2003

This was a real hit! My nine year old gave it a "9" on a scale from one to ten. I agree! I must've taste-tested this twenty times..."ooo, this is good, but I better taste it again just to be sure." My kids weren't fooled! They came to the table right away when I called them (this is rare!) The only changes I will make next time: half the barley and/or double the broth, water and au jus. As is, the barley soaked up all the wonderful broth and I didn't have much to dip my bread into. I did add more carrots and celery, just cuz I love the flavor. Awesome for Wisconsin freezing winters and rainy spring days...and just when we want something hearty!

From: Audrey M

On Apr 9, 2003

Wow!! This was fantastic. I made it in my 6 quart Rival slow cooker and was able to get 14 servings from this recipe. My family of five all had two bowls. I did make a few adjustments. I addded 1 teaspoon of crushed garlic, used 3 large carrots, 2 stalks of celery. I got everything ready the night before and just plug in the slow cooker in the morning. Cooked it on low for 10 hours. The flavor was fabulous. Next time, I might add 1/2 cup of red wine. Thanks for posting.