Mushroom And Barley Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 20
• 2 lbs lean beef flank steak
• 6 beef bones with marrow
• 1/2 cup pearl barley (rinsed in strainer with cold water)
• 2 (1/2 ounce) packages dried mushroom
• 1 large onion
• 1 large carrot
• 1 parsley root, and top
• 6 celery ribs, and tops
• 1 bunch fresh dill
• 1 lb fresh mushrooms, cleaned and sliced
• salt and pepper

Recipe

• 1 place flanken, bones and dried mushrooms in large pot with barley.
• 2 add cold water to within 4" of top of pot.
• 3 put in onion, carrot, parsley, including top, celery, dill, salt and pepper.
• 4 bring to boil and simmer, covered, for 1 1/2 hours.
• 5 at this point, remove meat.
• 6 then take out marrow bones, and from each bone remove cooked marrow.
• 7 place in a blender with the onion, carrot, parsley root and celery ribs and some of the broth.
• 8 blend and set aside. remove dill from soup and discard.
• 9 add cleaned and sliced fresh mushrooms to soup with mixture from blender and cook an additional 20 minutes.
• 10 this soup improves with age and should always be made the day before serving and refrigerated, so that fat can be removed from top. *if freezing soup, let it stand over-night in refrigerator, skim off fat from top, and then freeze.