Freezer Mix Barley Soup

This barley soup is designed around the freezer-to-pot concept. A pre-made beef-mushroom freezer mix goes straight from the freezer into a Dutch oven with water, pearl barley, sliced carrots, celery, bay leaf, and parsley. Everything simmers together until the barley is tender and the frozen mix thaws and melts into a rich, beefy broth.

The pearl barley cooks right in the soup, absorbing liquid and releasing starch as it simmers. This naturally thickens the broth into something more substantial than a typical clear soup without needing any cream or roux.

Stir frequently as it cooks. The frozen block needs to break apart gradually, and the barley tends to settle on the bottom where it can stick and scorch.

Kitchen Tips

• Dip the frozen container briefly in hot water to loosen the block before adding to the pot. Don’t try to pry it out, it’ll crack the container.
• Keep the simmer gentle. A hard boil cooks the vegetables unevenly and makes the barley mushy on the outside while still firm inside.
• Remove the bay leaf before serving. It’s done its job flavoring the broth and nobody wants to fish one out of their bowl.

Variations

• Add diced potatoes with the carrots and celery for an even heartier soup.
• Stir in a handful of frozen peas during the last 5 minutes for color and sweetness.
• Use beef broth instead of water for a richer, more deeply flavored base.