This is a marvelous, stick-to-your ribs, great cold weather soup from my precious friend, Reba, in Florida who died a few yr. ago from breast cancer. Her notes are included.
Reba's Family's Mushroom Barley Soup
2 quarts water
3 lb. beef bones, beef shank, beef spare ribs or chuck with bones*
3/4 cup pearl barley
3 ribs celery chopped
1 medium onion chopped
2 medium carrots diced
1/4 cup dried mushrooms (pieces) soaked in hot water for 20 minutes, do not drain them
1 1/2 cups sliced fresh mushrooms
1 potato peeled and diced
1 teaspoon fresh parsley, chopped
3 teaspoons beef bouillon (optional)
salt and pepper to taste
*Note: I like to roast the beef bones,or what ever beef soup meat you desire in a 375F. oven for 1 hour on a rack. The excess fat can drip off and the browned meat and bones make the soup extra flavorful.
Place the water, barley, beef bones and meat,celery, onion, and carrots in a 5 quart pot. Bring to a boil, lower heat to a simmer. Cook for 2 hours, skimming off the foam as needed. Near the end of the 1st hour soak the mushrooms,and add to the soup along with the soaking liquid. Continue to simmer the soup for another 30 minutes. Next add the fresh mushrooms,parsley,and the potato. Cook for another 30 minutes. Skim off any fat floating on top. Taste, add beef bouillon if desired,and salt and pepper.
CYH
Reba's Family's Mushroom Barley Soup
2 quarts water
3 lb. beef bones, beef shank, beef spare ribs or chuck with bones*
3/4 cup pearl barley
3 ribs celery chopped
1 medium onion chopped
2 medium carrots diced
1/4 cup dried mushrooms (pieces) soaked in hot water for 20 minutes, do not drain them
1 1/2 cups sliced fresh mushrooms
1 potato peeled and diced
1 teaspoon fresh parsley, chopped
3 teaspoons beef bouillon (optional)
salt and pepper to taste
*Note: I like to roast the beef bones,or what ever beef soup meat you desire in a 375F. oven for 1 hour on a rack. The excess fat can drip off and the browned meat and bones make the soup extra flavorful.
Place the water, barley, beef bones and meat,celery, onion, and carrots in a 5 quart pot. Bring to a boil, lower heat to a simmer. Cook for 2 hours, skimming off the foam as needed. Near the end of the 1st hour soak the mushrooms,and add to the soup along with the soaking liquid. Continue to simmer the soup for another 30 minutes. Next add the fresh mushrooms,parsley,and the potato. Cook for another 30 minutes. Skim off any fat floating on top. Taste, add beef bouillon if desired,and salt and pepper.
CYH
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