After a nice mid-morning snack of leftover pot roast, I found I still had a little over a cup of meat left with no more veggies. Never wanting to waste, I decided to use the meat in a beef and barley soup. To the store!
Leftover Pot Roast and Barley Soup
- Tb butter
- small onion, chopped
- 1/2 c each carrots and celery, chopped
- salt and pepper
- 1 c baby bella or other delicious mushroom, chopped
- 2 medium potatoes, chopped
- 1 32 oz box beef broth
- 1/4 c quick cooking barley
- 1 tsp thyme
- 2 large bay leaves
- 1 pkt brown gravy mix
A quick trip to Aldi’s later, and now in possession of the many missing ingredients, I got to work chopping. A large pot was warming on the stove over medium-high heat with a generous tablespoon of butter.
I washed and chopped the onion, carrot, and celery and threw them in the buttered pot, adding around 10 grinds each of salt and pepper.In case you’re new to cooking, this is important at this step to remove a lot of the water from the veggies. Next I washed and chopped the mushrooms and potatoes, adding them to the pot.
When I noticed that there was sticky brown goodness at the bottom of the pot, the beef broth went in. The quick cooking barley, two bay leaves and around a tablespoon of thyme joined the party here as well. I let the soup simmer for a good half hour and checked the potatoes and carrots. While adding the beef to the soup, I whisked in a packet of brown gravy mix.
I don’t like thin soups. Gravy is divine though.
Once the soup thickens, you can either serve with the Rosemary Bread and butter or cool and divide it for later deliciousness.
Now, if any of you know me, you know that I am not one to honestly brag. This soup is awesome though. I don’t think I could be more pleased with how it turned out and I couldn’t stop tasting it at the end. It was so good!
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