Recipe Beef Barley Soup Le Cellier Canada – World Showcase – Epcot


1 pound onion — diced medium
1 pound celery — diced medium
1/2 pound carrot — diced medium
1/2 pound leeks — sliced 1/2" thick
4 ounces butter
3 ounces roasted garlic puree
1/2 gallon beef stock
1 1/2 pounds Prime rib — medium dice
1/2 ounce kosher salt
1/2 ounce black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
8 ounces precooked barley
3 fluid ounces red wine


1. In a large saucepot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sautee until tender, about 6
to 7 minutes over medium heat.

2. Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.

3. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.

4. Add the pre-cooked barley.