Toasted Barley & Slow Roasted Alberta Bison Soup

Toasted Barley and Slow Roasted Alberta Bison Soup with Cranberry Bruschetta a delicious recipe to warm you up on those cold Alberta nights.

2002 Culinary Competition Participant

Serves 8

Ingredients

  • 1 lb bison Steak-flank or any marinating cut 
    2 Tbsp puree Garlic 
  • 2 Tbsp cooking Oil 
  • salt & pepper 
  • 1 cup pearl barley 
  • 2 L brown stock-beef or bison 
  • 1 cup carrots - small dice 
  • 1 cup celery - small dice 
  • 1 cup onion - small dice 
  • 1/2 cup tomato - small dice 
  • 3 Cloves garlic - crushed 
  • 2 Sprigs fresh Thyme 
  • 1 Cup red Wine 
  • 2 Tbsp butter 
  • salt & pepper 
  • 1/2 Cup dried cranberries 
  • 1/2 Cup tomato - small dice 
  • 1/4 Cup red onion - small dice 
  • 1 Clove garlic - crushed 
  • 3 Leaves fresh basil 
  • 3 Tbsp olive oil 
  • 3 Tbsp balsamic vinegar 
  • salt & pepper 
  • 8 Slices fresh bread 

Method 

  1. Combine cranberries, tomato, onion and garlic in a bowl. 
  2. Add basil, olive oil and balsamic vinegar. 
  3. Season lightly and let rest for at least 1 hour. 
  4. Rub steak with oil and pureed garlic. 
  5. Season and place into a 325F oven until the steak is just cooked through. 
  6. Remove and cool. 
  7. Dice into 1/2 inch pieces and reserve for soup. 
  8. Spread pearl barley evenly onto a baking sheet and roast at 350F for 15-20 minutes until barley is golden. Reserve. 
  9. In a 4-5L stock pot melt butter and add carrots, celery, onion and garlic. Sautee until onion is translucent. 
  10. Add tomoato, wine and thyme. Reduce wine by half then add brown stock, diced bison and toasted barley. Bring to a boil and simmer for 30 minutes. 
  11. When barley is tender season and serve. 
  12. Spoon cranberry bruschetta onto a slice of fresh bread-toasted or not-and serve as an accompaniment with the soup.

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