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Wednesday
Dec092009

Beef Barley Soup

Hi Everyone!

I'm excited about this month's recipe - Beef Barley Soup. I myself love Barley, and every new year I am particularly hungry for food that is good for me.

I hope you enjoy making it for yourself - we served it this week for the first time in the tea-room.

It is a variation of the ever-so-popular Chicken Barley Soup from The Peach Tree Family Cookbook.

Love,
Cynthia

  • 1 1/2 – 2 lbs. meaty beef shanks
  • 1 T. canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 6 carrots, sliced
  • 4 ribs celery, sliced
  • 4 cups mushrooms, sliced
  • 3 T. butter
  • 1/2 t. thyme
  • 1/2 t. pepper
  • 1 cup pearl barley
  • 1 bay leaf
  • 1/2 t. comino
  • 1/2 t. nutmeg
  • salt & pepper to taste
  • 1/2 cup fresh parsley, chopped
  1. Place beef shanks in a stock pot with 1 T. canola oil. Sear the beef until it is nicely browned – this will give depth to your broth. Add 12 cups water, bring to a boil, then lower heat to simmer gently for 1 1/2 – 2 hours until meat is tender.
  2. Remove meat from broth, and discard any fat and bones – cut meat into 1 inch pieces.
  3. In a separate pan, saute the onions, garlic, carrots, and celery in the butter.
  4. Put the vegetables, beef, thyme, pepper, barley, bay leaf, comino, and nutmeg into the pot with beef broth. Bring to a simmer and cook for 45 minutes until barley is tender.
  5. Add parsley, taste for salt and pepper – and enjoy!

Serves about 16

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