George R.R. Martin, A Game of Thrones (A Song of Ice and Fire #1)
All the while the courses came and went. A thick soup of barley and venison.
Barley and Venison Soup
Savor the blend of tender venison, pearl barley, and vegetables in this rustic soup. Ready in 1 hour 30 minutes, it's a comforting and nutritious choice for a delightful meal. Ideal for those seeking a hearty, easy-to-make dish with a touch of culinary adventure.
Ingredients
- 1 cup pearl barley
- 1 pound venison diced
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced venison and brown it on all sides. Remove the venison from the pot and set it aside.
- In the same pot, add a bit more oil if needed and sauté the chopped onion, carrots, and celery until they start to soften.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the broth and bring the mixture to a boil. Add the pearl barley, dried thyme, dried rosemary, salt, and pepper. Stir well.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 45-60 minutes or until the barley is tender.
- Add the browned venison back into the pot and let it simmer for an additional 15-20 minutes until the venison is cooked through.
- Adjust the seasoning if needed and serve the delicious barley and venison soup hot.
Notes
Enjoy your hearty and nutritious soup!