Thaw out Thursday
It’s cold and my heat was not working. Thank God, it is fixed now.
Another reason to thaw out and make more soup.
This is a soup my Mom used to make and it is a favorite.
Beef, Barley and Mushroom Soup
Two to three tablespoons of oil
Five or six beef short ribs
One pound of lean beef cut into very small cubes ,almost diced. I used a sirloin. Salt and pepper before cooking.
Two large diced onions
Three cloves of minced garlic
Two cups of diced carrots
Two 32 containers of beef broth
Six bouillon cubes
four cups of water
one bay leaf
Two cups of barley
One eight ounce container of diced fresh mushrooms
One tablespoon of butter
Two cups of fresh chopped spinach or kale
salt and pepper
Heat the oil in a large soup pot. Salt and pepper the short ribs .
Brown the ribs slowly and then add the sirloin.
After everything is browned, take it out of the pot and add the onions, garlic and carrots
Cook till soft
Add the broth, water, bouillon cubes and bay leaf
In a small skillet, melt the butter and saute the chopped mushrooms
Add to the broth
Add the meat
Bring the soup to a boil and add the barley
The barley takes about twenty to thirty minutes to cook. It puffs out.
Reduce the heat and simmer the soup with the cover half on.
Adjust the seasoning and take the bay leaf out.
Add about two cups of chopped fresh spinach
A field green salad with scallions, hard-boiled eggs and steamed string beans with a balsamic dressing is great.
Hot crusty rolls on the side.
Tonight is a nice hot meal in a warm house.
Not so bad
Don’t be afraid to change the amounts of anything. Soup is very forgiving and we all need to be forgiven about something.