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Elk and Barley Soup

Ingredients

  • 1-2 pounds elk meat
  • 1 large onion, diced
  • 4 celery stalks and tops, chopped
  • 4 carrots, sliced
  • 1 large can diced tomatoes
  • 1 beef bullion cube
  • 1 cup pearled barley
  • 1 tsp fennel seeds
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp rosemary
  • 3 tbsp canola oil
  • salt and pepper to taste


Directions

  • In a large soup pot, brown meat in small batches in vegetable oil over medium-high heat.
  • Sautee onions until just soft.
  • Add remaining ingredients except for barley and bullion.
  • Add water to pot until mixture reaches soup consistency.
  • Bring to a simmer and cook for 30 minutes.
  • Season with salt pepper and boullion to taste.
  • Continue to simmer until barley is tender.