Made a quick chicken stock using a leftover chicken carcass, carrot and shallot. Sautéed more shallot, carrot and mushroom until golden, added leftover red wine/thyme gravy from the minute steak dinner the night before, soaked a few dried mushrooms and added the rehy water to the stock, along with left over steak and barely. Simmered until the barley was cooked. Finally, added a good dash of s+p. Satisfying leftover soup!