Mushroom barley soup w/ short ribs
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef short ribs |
| 1 | medium | Onion; diced |
| 2 | tablespoons | Minced garlic |
| 6 | Celery ribs; finely sliced | |
| 6 | cups | Water or chicken stock |
| ⅔ | cup | Pearl barley |
| 1 | tablespoon | Dried dill weed |
| Salt and pepper to taste | ||
| 2 | pounds | Mushrooms |
Directions
PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour. Add the barley, dill, salt and pepper and cook another 50 minutes. Add the mushrooms and cook another 10 minutes. Serve piping hot.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK