Left Over Roast Beef Soup

Submitted By:
Gazzerd

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No. of Servings:
6

Preparation time:
40hr(s)

Course:
Main

Cooking time:
40hr(s)

Cooking Instructions:
Melt the butter in a large pot, and fry the onions slowly until caramelised .. lovely brown colour but do not burn. 10mins or so.

Stir in the stock adding the potato, carrots, water, and barley.. bring it up to the boil. Reduce heat to slightly above simmering for 10 minutes then add the celery and chilli for a further 5-10 mins.. until vegetables and barley are cooked. At this point remove the chilli if you do not want any further fire in your soup.

Take two cups of soup & blend until smooth in a blender. Add back to soup in pot.
Swill out the blender with the red wine and pour into the soup.
Mix in beef. Heat until warmed through. Serve.

Ingredients:
2 tablespoons of butter
1 onion, chopped
2 carrots, peeled and chopped
1 potato, peeled and chopped
1 celery stick , sliced
750ml. water
a good handful of barley or small pasta (like Orzo)
250ml of chicken or vegetable stock
Half a glass of red wine.
left over roast beef
1 dried chilli ( optional but tasty )