Deer neck, barley and onion soup

venison neck roast- pre-roasted- approx. 1 LB
Swanson - Beef Broth 100% Fat Free 50% Less Sodium, 4 cup
Water, 2 Qt- divided
McCormick Beef Base, 2 tbsp
Port, 8 oz - divided
Garlic, 6 cloves, smashed
Barley, pearled, raw, 1 cup
Garlic powder, 2 tsp
Sage, ground, 1.50 tbsp
Olive Oil, 1 tbsp
Carrots, raw, 2 medium. Slice lengthwise through the large end halfway through the carrot and then slice into 1/8" rounds
Celery, raw, 2 stalk, large. slice lengthwise through the large end halfway through the stalk and then slice into 1/8" pieces
Mushrooms, fresh, 8 oz, quartered or halved according to size
Onions, raw, 2 small, sliced thin
Select Harvest Caramelized French Onion Soup, 18.8 oz can

Simmer pre-roasted neck in broth, 1/2 the water, soup base, 1/2 the port, the smashed garlic and all drippings from roast pan for several hours. Remove from heat and refrigerate until fat solidifies on top. Remove and discard the fat. Return to simmer and add barely, powdered garlic, sage and more of the water to cover for another hour or so. Meanwhile chop carrots and celery, quarter mushrooms and slice thin rings from the onions and saute in olive oil until tender. Remove neck from pot and set aside to cool. Add vegetables, the other half port. and the can of onion soup. Add rest of water if necessary (strong stock). Remove all the meat from the neck bones with your fingers, discard any fat or bone, and add meat back to pot. Simmer until barley is soft and serve with cheesy TexMex jalapeno cornbread. Makes 12- 8 oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user NADS1959.