Donna’s Hunter’s Barley Soup

March 10, 2021

Yield: 1 Gallon

Wine Pairing:  2019 Craftsman’s Red Blend

1 Cup Thick Sliced Bacon, chopped                          1 teaspoon Ground Rosemary
2 lbs. Ground Venison or Ground Beef                    1/2 teaspoon Juniper Berries
2 Cups Diced Sweet Yellow Onions                           1 teaspoon Dried Thyme
1 Cup Diced Carrots                                                      1/4 Cup Cornstarch
1 Cup Diced Celery                                                        3 Quarts Water
1 Cup Diced Red Pepper                                              1 Cup White Sugar
1 Cup Diced Potatoes                                                   1 Cup Red Wine
3/4 Cup Raw Barley                                                     1/4 Cup Red Wine Vinegar
3 Garlic Cloves, chopped                                             1 teaspoon Orange Zest, chopped
1/2 Cup Tomato Paste                                                  1 teaspoon Dry Mustard Powder
3 Oz Beef Bouillon Cubes                                            1/2 teaspoon Nutmeg
1 1/2 Oz Chicken Bouillon Cubes                           1/2 teaspoon Allspice
1/4 Cup Worcestershire                       1/2 teaspoon Ginger

Sauté bacon and venison (beef) until brown, add onions, carrots, celery, red peppers and potatoes. Add the 3 quarts of water and boil for 20 minutes. While boiling, add chicken bouillon cubes and beef bouillon cubes, Worcestershire, tomato paste, rosemary, juniper berries and thyme.

Cook barley in a separate pot with 1 gallon of water. Once cooked, drain and add to the soup mixture.

In a separate pan; caramelize sugar. Once caramelized; add red wine, red wine vinegar, orange zest, dry mustard, allspice, nutmeg and ginger. Simmer until all the sugar is dissolved and add the mixture to the soup.

Thicken with 1/4 cup of cornstarch dissolved in 1/4 cup of water.