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Beef and Barley Soup

Beef and Barley Soup


Serves 4


  • 300g cooked Scotch Beef, shredded
  • 2 tbsp olive oil
  • knob of butter
  • 3 onions, thinly sliced
  • 4 thyme sprigs
  • 75g pearl barley
  • 1 litre beef stock
  • ½ Savoy cabbage or cavolo nero, shredded
  • 4 slices of baguette
  • 4 slices of Gruyere cheese

Cooking Method

  • Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden.

  • Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes until the barley is tender.

  • Add the cabbage and cook for a further 3 – 4 minutes.

  • Meanwhile, toast the bread on one side, then turn, place the cheese on top and return to the grill for a few minutes until bubbling and golden.

  • Ladle the soup into bowls and top with the cheese toasts.


Posted by Tongmaster

The following awards were won by our customers using our spices and seasonings.


Award winning wild lamb & rosemary burger seasoning


Award winning angus burger seasoning


Tongmaster and their trade partners are all members of one or more of these certified organisations.

All Tongmaster trading partners are
BRC Certified.

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