Meat ‘n Barley Soup
This is a great soup, that even my kids like, and it’s almost a full meal unto itself.
The smell it emits while simmering is out of this world and will fill your home with the inviting aromas of a really good meal on its way. I especially enjoy this soup for a cool Succos evening meal…
Serves 6-8 people, depending on how hungry they all are…
Ingredients
½ pound / 1 kilo flanken meat, cut into large cubes
1 large onion, diced
1 tablespoon olive oil
4 large carrots, peeled and grated
3 stalks celery, diced
1 standard box of fresh mushrooms, cleaned and sliced
10 cups water
3/4 cup barley
3 tablespoons of onion soup mix, without the msg in it
1 tablespoon mushroom soup mix, optional
2 teaspoons salt
¼ teaspoon pepper
Method
Cut off as much of the fat on the meat pieces as possible without ruining the meat.
Place the onion in a large soup pot. Add the olive oil to it and start to sautee it on a medium heat. Add the meat pieces and brown them well on all sides.
Turn the flame down and add the carrots and celery. Let this cook for five minutes together with the meat, and then add the mushrooms, water and all else. Turn up the flame again until the soup starts to bubble. Turn down the flame and simmer for 2-3 hours. Serve immediately. If you happen to have anything left over, this freezes well also, but chances are, you won’t have to worry about that!
