Leftover Prime Rib Beef Barley Soup Recipe With Mushrooms A Favorite Use of Holiday Roast Leftovers!

Transform your leftover prime rib into a delightful Beef Stroganoff with this easy recipe. Tender prime rib pieces are simmered in a rich and flavorful gravy with mushrooms and herbs, then served over your choice of pasta, rice, or potatoes. This dish is a perfect way to enjoy a luxurious meal without the fuss, making your leftovers the star of a comforting and satisfying dinner.
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Ingredients
1 Tbsp olive oil (extra virgin)
1 yellow onion (small yellow or white onion, diced)
1 Tbsp garlic (minced)
1 sprig rosemary
3 bay leaves
1/2 Tbsp basil (fresh, chopped - more for garnish, if desired)
2 Tbsp butter
4 carrots (small to medium, chopped)
2 parsnips (small to medium, chopped)
1 leeks (cleaned and chopped)
3 ribs celery (chopped)
2 tomatoes (small, chopped)
8 oz mushrooms (rinsed and quartered)
1/3 cup tomato paste
1/2 Tbsp grated horseradish
each, salt & pepper (to taste)
1 cup red wine (any full-bodied red wine)
9 cups beef broth (2 portions - 6 cups/3 cups)
1 cup quick barley (quick or pearled)
1 lb prime rib roast (leftovers, chopped into 1-inch bite-size portions)
1/2 tbsp red wine vinegar
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