Moose Barley Soup
By: Susan Kane-Doyle
After a successful moose hunt, I usually host a group dinner. The feast includes, of course, a large moose roast. I truly enjoy having everyone over, but secretly look forward to the next day's dinner when just the two of us can enjoy a hearty bowl of moose barley soup.
Instructions
In a large, heavy pot or Dutch oven, saute carrot, celery, and onion in butter until tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and let simmer for 30 minutes, stirring occasionally. Remove bay leaves and serve.
Ingredients
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tbsp. butter
- 4 cups beef broth
- 2 cups chopped, cooked moose roast
- 1 cup quick-cooking barley
- 4 cups water
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- 1/2 tsp. dried basil (or 1 tsp. fresh basil chopped)
- 1/2 tsp. dried oregano
- 2 bay leaves
