Making beef broth is really simple. If you have the means, you could add some home made beef stock to this (made by boiling beef bones) but few of us these days have the large pan/cauldron needed for this, or have a proper local butcher who can supply a bone.
You only need a small amount of meat. Simply put, it is a rather watery soup with plenty of flavour.
50g minced beef (ground beef)
1 onion - chopped
50g diced or sliced mushrooms
150g diced carrot
1 stick of celery - sliced
50g broccoli - finely chopped
A small handful of pearl barley
1 litre of water (or beef bone stock if you're fortunate enough to acquire a bone for boiling)
1 (or more) stock cubes
Just chop it up and throw it in a pan to simmer - simple!
Add a chopped clove of garlic if you like and some twists of pepper.
If you are going to add broccoli, I would suggest chopping it up quite small.
The soup is ready once the vegetables are soft and the barley is cooked.
If you want it to be healthier and lower fat you will have to let it cool so that you can skim the fat off the top
Nice in a mug with crumpets, toast or crusty bread for dipping
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