Venison and Barley Soup

As I write this, Hurricane Sandy is churning up the Atlantic and making her way into the area. Winds are high, rain is falling, and it is generally a miserable day to try to do anything outside. What a perfect day to stay inside and cook!

As soup goes, this is one of my all time favorites. The flavor is fantastic and it's light enough for a mild day, yet still hearty enough to warm a  winter chill. I like to serve this with a nice crusty french loaf.


1/2  lb venison (lean beef may be substituted) cut into small cubes
6 cups of game stock or beef bouillon
1/2 cup Barley
1 bay leaf
1 tbsp oil
1 carrot diced
1 stalk celery diced
1 onion chopped
pinch of dried thyme
salt and fresh ground pepper to taste

Heat the oil in a large pot, and saute' the vegetables until tender. Add the meat and sear. Add the stock, and bring to a boil. Add the barley, the bay leaf, and a good pinch of thyme. Season to taste with salt and fresh ground pepper, and serve the soup piping hot!