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Rich Mushroom Barley Soup with Flanken
Posted By elizabeth On September 12, 2010 @ 1:58 am In Blog | 2 Comments
4 tablespoons olive oil
1-1/2 pounds assorted mushrooms, wild and regular (it will work with just regular if you like)
1 onion, chopped
4 stalks celery, sliced
4 teaspoons minced garlic
3 to 4 pounds flanken (short ribs)
4 quarts water
3 tablespoons beef broth powder
1 red pepper, chopped
2 parsnips, chopped
4 carrots, sliced
1-3/4 cup barley
1 (15 oz) canned crushed tomatoes
In a large stock pot, heat oil over medium heat. Add mushrooms and onions and sauté for about 15 minutes. Add celery and garlic and continue to sauté a few minutes longer. Brown short ribs and then add remaining ingredients. Bring to a boil; then reduce heat to simmer. Cover and let simmer for 1-1/2 to 2 hours.
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