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Beef Mushroom Barley Soup

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This is one of the great classic comfort foods. Most Kosher restaurant menus have it, and almost every family eats it regularly, during the cold months. Unhappily, it has the potential to be truly awful, if not prepared correctly. Too many times, it arrives at the table as a nondescript gray mush. That is a shame, because with a bit of care, its rich color and mix of flavors, can create a meal to warm the heart, no matter how chill the winds and snow. This recipe is perfectly suited for a Shabbas lunch. When you arrive home from Shul, the house will be filled with delightful aromas. It is quite filling, and after the meal is done, will encourage you to take a cozy nap. Ah, the nap, one of the true delights of a Winter Sabbath Afternoon.


6 meaty Beef Short Ribs or Flanken
3 large Onions, chopped
4 large Carrots, sliced 1/2 inch thick
4 stalks Celery, sliced 1/2 inch thick
1 pound small Mushrooms, quartered
1/2 cup minced Parsley
4 Bay Leaves
1 tablespoon Marjoram
2 cups Dry Red Wine
2 tablespoons Worcestershire Sauce
2 tablespoons Soy Sauce
1 cup Pearl Barley
2 quarts Water
1 tablespoon Vegetable Oil


Put the Vegetable Oil in a large pan over a medium-high heat. Place the Short Ribs in the pan and brown thoroughly on all sides. Remove from the pan, and set aside until needed.

Place the Onions, Celery, and Carrots in the pan. Lower the heat to medium, then cook and stir until well browned.

Replace the Meat in the pan, and add all the other ingredients. Bring the pan to just below the boiling point, cover tightly, and place in an oven that has been preheated to 325 degrees for 2 1/2 hours. Serve.

This may also be baked overnight at 250 degrees, if an extra 2 cups of Water are added

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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