Step 4: Season and Finish
- Once everything is tender and the soup has reached your desired consistency, remove the bay leaf and discard it.
- Stir in the salt and pepper, adjusting to taste. Allow the soup to sit for a few minutes so the seasoning distributes evenly.
Serving Suggestions
Serve hot with crusty bread, rolls, or a simple side salad. This soup makes wonderful leftovers—barley continues to soak up flavor, making the next day’s bowl even richer. If the soup thickens too much, simply stir in a splash of water before reheating.
Tips
- For an even richer broth, add an extra spoonful of beef base during the final hour of cooking.
- If you prefer a thinner soup, use the full 10 cups of water; for thicker soup, use closer to 8.
- You can substitute quick-cooking barley, but add it only during the last 30–40 minutes.
- This soup freezes well if you portion it before freezing. Add extra broth when reheating to refresh its consistency.
