Wait A Minute It's Cold - Again

What happened to the 70 degree weather? Where did this cold snap come from? Some folks even claimed they saw snowflakes today. I was all ready to bring out the spring and summer recipes but this weather calls for more hearty soup recipes. This one came from my friend Kenna. Enjoy and stay warm.

Beef and Barley Soup

1 lb. Cubed Stew Meat
1 Medium Chopped Onion
2 Cloves Minced Garlic
1 Can (14 ½ oz.) Stewed Tomatoes
¼ Cup Red Wine
2 Tablespoons Olive Oil
1 Beef Bouillon Cube
1 Small Can Sliced Mushrooms (Drained)
½ Tablespoon Worchestershire Sauce
1 Teaspoon Salt
5 Cups Water
8 Ounces (1/2 Package) Pearl Barley (Not Quick-Cook)
1 Cup Tomato Juice
1 Cup Beef Broth or 1 Cup Water w/Another Beef Bouillon Cube)
1/8 to ¼ Cup Additional Red Wine

Brown meat and onion in olive oil. Add garlic and ¼ cup wine and cook for one minute. Add sliced, drained mushrooms and cook one minute. Rinse barley and stir into mixture with 5 cups water, tomatoes, 1 beef bouillon cube, salt, and worchestershire sauce. Bring to boil, stirring occasionally. Then add remaining 1 cup beef broth, 1 cup tomato juice, and 1/8 to ¼ cup additional red wine. Heat thoroughly and serve.

Follow up & Notes: This soup is delicious as is, or add seasoned croutons, spoon over cooked rice, or chow mein noodles. Keeps well in refrigerator for one week. Heat to serve.