Description
Hearty and flavorful, this venison barley soup is perfect for a chilly evening. Simple ingredients create a deeply satisfying bowl of warmth.
Ingredients
Units
Scale
- 5 cups (1183 ml) venison stock
- 2 carrots (cut in quarters and then sliced)
- 2 stalks celery (sliced)
- 1 small onion (diced)
- salt and pepper
- 2 tsp thyme (fresh)
- 1 cup (237 ml) barley
Instructions
- Make venison stock by placing bones in a slow cooker with a quartered onion, a few cloves of garlic, and a few sprigs of thyme. Add salt and pepper to taste. Cook on low for 8 hours.
- Measure out 5 cups of stock. Add the remaining ingredients, except the barley. Cook for at least 4 hours on low.
- When the vegetables are tender, add the barley. Continue to cook for one hour.
- Serve hot with bread.
Notes
- For a richer flavor, use bone-in venison for the stock.
- If fresh thyme is unavailable, 1 teaspoon of dried thyme can be substituted.
- Leftover soup can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 25
- Cholesterol: 80