Name: Venison Barley Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: 5 cups venison stock; 2 carrots (cut in quarters and then sliced); 2 stalks celery (sliced); 1 small onion (diced); salt and pepper (to taste); 2 tsp thyme (fresh); 1 cup barley

Ingredients

Scale

5 cups venison stock
2 carrots (cut in quarters and then sliced)
2 stalks celery (sliced)
1 small onion (diced)
salt and pepper (to taste)
2 tsp thyme (fresh)
1 cup barley

Cook Mode Prevent your screen from going dark

Instructions

Make venison stock by placing bones in slow cooker, with a quartered onion, a few cloves garlic a few sprigs of thyme, add salt and pepper to taste. Cook on low for 8 hours.
Measure out 5 cups stock, add the the rest of ingredients, except barley. Cook for at least 4 hours on low.
When vegetables are tender, add barley. Continue to cook for one hour.
Serve hot with bread.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Soup