Second-Day Soup

The test of a great beef and barley soup is how it thickens and mellows over time. The first day, when it’s taken off the burner, the broth is thin, the vegetables and meat float in individual pieces and the flavor of each ingredient is distinct.

The second day, the vegetables become a sweet, pulpy filler to the broth; everything tastes richer. And, if one is lucky enough to have third-day leftovers, alchemy transforms the ingredients into a robust dish that rivals the flavor and satisfaction of any stew.

Make this soup at your leisure when you aren’t feeling hunger pangs. Then you won’t be tempted to eat it immediately. Refrigerate it a day and be prepared for a treat. Although the recipe is designed for two, the ingredients can be doubled to provide enough for another day of indulgence.

BEEF AND BARLEY SOUP

1 tablespoon olive oil

1/2 cup chopped onion

1/2 pound beef stew meat

1/2 teaspoon Hungarian paprika

1/2 teaspoon crushed, dried thyme

1 bay leaf

2 cups beef broth

1 medium carrot, sliced 1/2 inch thick

1/3 cup barley

Salt

Freshly ground pepper

Heat oil in medium-sized pan. Add onion and beef and brown over medium heat, about 5 minutes. Stir in paprika and cook until aromatic, about 30 seconds.

Stir in thyme, bay leaf and beef broth. Bring to boil. Reduce heat to low and simmer, covered, 1 hour. Add carrot slices and barley. Cover and simmer until barley is very tender, 45 minutes to 1 hour. Season to taste with salt and pepper. Remove bay leaf. Makes 2 servings.