Ingredients
1 Tbls. oil
1 large onion chopped
enough chicken broth to cover
Preparation
Heat a little oil in a soup pot over medium heat. Add 1 large chopped onion and sauté until tender.
Cut leftover cooked tenderloin into small pieces. Add the meat, any leftover sauce and barley pilaf to the pot.
Pour in enough chicken broth to cover solids; bring to a boil. Reduce heat to a simmer and cook for about 20 to 30 minutes. Soup’s on!
Note: The beef-barley soup keeps for 5 days in the refrigerator and freezes well, too.
