Leftover Prime Rib Beef Barley Soup with Mushrooms

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• 1 yellow onion

  (small yellow or white onion, diced)
• 1 tablespoon garlic

  (minced)
• 1 sprig rosemary
• 3 bay leaves
• ½ tablespoon basil

  (fresh, chopped - more for garnish, if desired)
• 2 tablespoon butter
• 4 carrots

  (small to medium, chopped)
• 2 parsnip

  (small to medium, chopped)
• 1 leeks

  (cleaned and chopped)
• 3 ribs celery

  (chopped)
• 2 tomatoes

  (small, chopped)
• 8 oz mushrooms

  (rinsed and quartered - buttons, bellas, crimini or a mix all work)
• ⅓ cup tomato paste
• ½ tablespoon grated horseradish
• each, salt & pepper

  (to taste - we used about 1 ½ teaspoon salt & ½ teaspoon pepper)
• 1 cup red wine

  (we used malbec but also like syrah or cabernet sauvignon (any full-bodied red wine))
• 9 cups beef broth

  (2 portions - 6 cups/3 cups)
• 1 cup quick barley

  (quick or pearled)
• 1 lb prime rib roast

  (leftovers, chopped into 1 inch bite size portions)
• ½ tablespoon red wine vinegar

Instructions

• 1 In a large stock pot, add the olive oil to the pot and bring the heat to medium
  high. Add the onion and garlic and saute with rosemary sprig, bay leaves, and
  basil for 2-4 minutes. Add the butter, then the rest of the vegetables (carrots,
  parsnip, leeks, celery, tomatoes, and mushrooms). Cook for 8-10 minutes,
  stirring occasionally.
  
• 2 Once your vegetables have softened, add the tomato paste along with the grated
  horseradish and then season with salt and pepper. Stir until the paste is evenly
  distributed throughout the soup, stirring until it turns a deep red color (about
  3 minutes).
  
• 3 Add the red wine and stir into the vegetable base, removing any sticking
  vegetables from the bottom of the stock pot. Cook for about 3 minutes, reducing
  the wine by at least half.
  
• 4 Add the cut leftover prime rib beef portions and the first 6 cup portion of beef
  broth. Stir to combine, cover, and allow to simmer on low for about 70-75
  minutes.
  
• 5 While the soup is simmering (about 40-45 minutes into the simmering period),
  bring a second sauce pan with 3 cups of the broth to a boil. Add the barley and
  cook at a low boil over medium heat until al dente, about 20 minutes. The liquid
  will not be absorbed completely, do not drain off excess broth.
  
• 6 When the soup has simmered for about 70-75 minutes, and the barley has cooked,
  combine the barley and broth with the soup. Stir, cover and simmer for an
  additional 10-12 minutes or until the barley is tender.
• 7 Remove the soup from heat. Stir in the red wine vinegar and serve immediately.
  Garnish with additional chopped basil (or parsley), if desired.
  

Nutrition Info