Hate the stuff -- what grain/pasta instead for an oxtail soup?
That sounds like an expensive substitute that she might hate just as much. Unfortunately the OP does not tell us why she hates barley.
Let me count the ways... the texture, the squishiness, the way it rolls around in the mouth, the no-taste ... the lentil suggestion sounds good -- will try that. Thanks to all.
I'd like orzo in freshly made soup, but it might get too mushy if you're planning to keep any for future meals.
Wheat berries would be good, though they take forever to cook.
A lot depends on what kind of texture you're looking for, but pearl short grain brown rice, acini di pepe pasta, meat tortellini ... all good choices.
What else is in your soup? Thinking generally about beef soup, you don't have to have any grain or pasta. I often use potato in my soup instead of a grain or pasta. I also like hominy.
Wild rice would be my choice, or brown rice if you don't have any.Lentils would be another option. Du Puy if you have them, any will work though.Farro would work if you can find it.
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