BEEF-MUSHROOM-BARLEY SOUP (Meat)
Warmth on A Winter Night
By Eddy Robey

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.

Ingredients

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

Method

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

Eddy Robey M.A.
Author of  It's Not Just Chicken Soup       Like all
Jewish mothers, I feed everyone in sight, and have been at work in the
kitchen for over 20 years. Correspondence should be addressed to
<eddyrobey@aol.com> and will be read as soon as the dishes are done. You can
find many of my recipes online at the  Gantseh Megillah . Please feel free
to forward this to anyone you think would enjoy it, as long as you include my
copyright.

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