The Frugal Gourmet's Beef Barley Soup recipe

[rizzo0904]

Anyone have it? I've tried finding it online to no avail.

Thanks in advance!!

[TrishUntrapped]

Rizzo thank you for asking for this recipe and Kelli thank you for sharing it. I'm on a limited diet right now and decided to make a pot of this soup yesterday. It is delicious!!!! Thick, rich and hearty and so flavorful.

I did make a couple tweaks but this was just to suit my personal taste. I added just a few pieces of sauteed stew beef cut quite small, and went lighter on the herbs and tomato paste. After three hours, the results were wonderful. I took photos and will post Monday. Highly recommend.

[iL Divo]

although I'm on here today looking specifically for beef and barley soup,
I'll continue my search to do one with beef in there as well as many other hearty ingredients.

[rabaja]

you could always add cubed beef to this recipe. I've always had good luck with TFG's recipes. Really overlooked books, IMHO.

[iL Divo]

I respect your opinion and help here, but I threw away my couple of FG's cookbooks

[Perilagu Khan]

Despite the Froog's checkered personal life, I always respected him as a teacher and a chef. I've made several of his receipes and to great success. This barley soup sounds like a winner to me.

[Cathy]

Beef stock, made from bare bones (not meaty soup bones) is the 'frugal' part.

You could usually get those from a butcher for practically nothing and then roast at 425º for two hours, adding onions and carrots at the start of the second hour. Then you place th roasted bones in a oup pot, add one quart of water for each pound of bones, add chopped celery, onions and sliced carrots, all unpeeled. Bring to a heavy simmer and cook 8-9 hours, no salt. Strain...

I bought an original Frugal Gourmet cookbook from KTPS-TV (Tacoma, WA) when I saw Jeff Smith on the Phil Donahue show in 1978. 50¢. It's 75 pages and has all the basics I need.

[caseypons]

I notice there is no beef in the ingredients other than the beef used for the stock. Is this an oversight or is this intended. Hey, I am not passing judgment here, just curious. It looks delicious just the way it is.

[someone]

No, it's not an oversight. The stock is the only beef in the dish. And, yes, it's delicious, hearty, and filling. In fact, I think I ought to make a pot this weekend....

[Kelli2006]

From the original Frugal Gourmet cookbook.
Italian barley soup

1.5 qts beef stock
2 cups water
3/4 cups barley
1 cups celery, chopped
1 cups carrot, chopped/grated
1 cup yellow onion, peeled and chopped
4 cloves garlic, crushed
1/2 cup red wine
1 piece lemon peel, 1" x1/2"
salt and pepper to taste

Herbs;
1/2 Tb basil
1/4 Tb oregano
1/2 cup parsley
2 bay leaves
1/2 Tb rosemary
2 tomatoes, chopped
4Tb tomato paste
fresh grated Parmesan or Romano cheese

Bring stock and water to a rolling boil. Add barley and turn down to a low simmer. Add celery, carrot, onion, garlic, and red wine, lemon peel, pepper and salt and simmer for 2 hours. Stir often or the barely will stick and burn.

At the end of 2 hours add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. The total cooking time is 3 hours. Leave the lid on for the entire time except when stirring. The soup can be adjusted with water or stock if necessary. Correct for salt and pepper before serving

Ladle into serving bowls and garnish with parsley and grated cheese. Serves 8

[Non Cognomina]

Are the herb quantities for fresh or dried?

[Kelli2006]

I'm sorry it took so long for me to get back to you. I checked my FG cookbook, and he states that unless noted, all herb measurements are for dried.

BTW, The parsley should be a fresh quantity. My mistake.