I use the Diane in Bexley recipe (modified version below). One tip: cool broth and remove fat before adding barley. Also, we like it stew-y so just dump a whole bag of barley in the soup.
3 lb. beef short ribs, beef shanks, or chuck (you need both bones and meat)
2 large yellow onions, diced
4 carrots, scraped and diced
3 pieces celery, cleaned and diced
28 oz. can diced tomatoes with juice
1 cup pearl barley
16 oz. button mushrooms, cleaned and sliced
1 oz dried mushrooms, soaked in hot water for 30 minutes and chopped
16 oz. whole kernel corn, optional
salt and pepper to taste
6 qt. cold water
Broil meat until well browned in large 8 qt. soup pot. Add all vegetables except corn, salt & pepper and water. Simmer on low heat for 3 hours, stirring occasionally. Add corn if using it. Cool and remove fat. Add pearl barley, stir well every 20 minutes so barley doesn't stick for total of 60 minutes, until barley is cooked.
When soup is cooked, remove meat and bones. Discard bones, dice soup meat in small pieces, add back to mixture. If storing soup in fridge, you may need to add some water when re-heating, as barley will continue to thicken soup. Freezes well.
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I use the Diane in Bexley recipe (modified version below). One tip: cool broth and remove fat...