Barley Burger Main Course Soup Food

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

BEEF-AND-BARLEY BURGERS

Steps:

• Pulse half of cooked barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and 1/4 teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4 1/2-inch round patties.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.)
• Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately.

HAMBURGER-BARLEY SOUP

Steps:

• In a large soup pot over medium heat, let the oil get warmed.
• Add the meat, onion, garlic, celery, and carrot; stir/saute for 5 minutes, breaking up the meat with a spoon--cook until meat is no longer pink.
• Add in the remaining ingredients; bring to a boil.
• Lower heat to medium-low and cook, covered, for about 1 hour or until vegetables and barley are tender.
• Remove bay leaf and throw away.

BARLEY BURGER MAIN COURSE SOUP

Steps:

• Heat oil in a kettle. Saute onion until they are translucent, stir in garlic and mushrooms and cook 1 minute.
• Meanwhile brown hamburger or beef cubes. Drain.
• Add beef to onion mixture. Stir in tomatoes and their juice, the consomme and 4 Cups of water, barley, brown sugar, worcestershire sauce, vinegar, pepper and mixed vegetables.
• Bring to a boil, reduce heat cover and simmer 10 minutes.

MAIN COURSE (HAMBURGER) SOUP

Steps:

• Fry ground beef and onion with salt and pepper until browned.
• Add beef broth, tomato soup and water.
• Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes).
• If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies.
• Remove bay leaf and add a splash of cream before serving.
• This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.

EASY BEEF BARLEY SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley., Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.