AI recipes inspired by books

Barley and Venison Soup

Barley and Venison Soup

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

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.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Servings 6


  • 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


  • 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.


Enjoy your hearty and nutritious soup!