6 cups water
.75 cups hulled barley, rinsed
1.25 cups leftover, strained and defatted beef stock made from a chuck roast
8 oz. leftover shredded beef chuck (braised in onions, rosemary, peppercorns and 1 T balsamic vinegar all day)
.5 cup sauteed baby bella mushrooms, sauteed in extra virgin olive oil and chopped
1/ boil the water, add the barley, and simmer covered until puffed up, about 1 hour
2/ add stock, beef and mushrooms and heat through on simmer, about 15 minutes
makes about 8.5 cups
contains about 32 mg natural sodium per cup
add 1/8 teaspoon salt per cup served or to taste (an additional 291 mg)
