Reba's Family's Mushroom Barley Soup
Source of Recipe
Cynthia Bowan - Family Fare
Recipe Introduction
This is a marvelous, stick-to-your ribs, great cold weather soup from my precious friend, Reba, in Florida. She originally posted it on Gail's Recipe Swap. Her notes are included.
List of Ingredients
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
Recipe
*Note: I like to roast the beef bones,or what ever beef soup meat you desire in a 375
degree 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.
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