Beef Barley & Mushroom Soup

Short ribs 2 tbs Olive oil 2 cloves garlic, minced 1 small onion, chopped 2 celery ribs, chopped 2 carrots, sliced 1 medium potato, 1/2” cube 4-6 oz mushrooms, sliced 1 cup barley 1 tsp thyme 1 bay leaf 2 Knorr beef bullion cubes (or beef stock) salt & pepper to taste (if using bullion, delete salt) 12 cups water

Heat oil in a large pot (I use a 6L pressure cooker) & brown the ribs on all sides. When browned, remove & set aside. Add to pan drippings: garlic, onions, celery, carrots, and mushrooms. Cook lightly until garlic is golden & onions somewhat translucent. Add the 12 cups of water & deglaze the pot. Put the ribs back in the pot after deglazing. Add the barley & seasonings. Cook until meat falls off the bones. When meat is done, remove & let cool. When cool, strip the meat from the bones & fat, adding just the meat back to the pot. Adjust seasonings according to taste. Simmer until you serve or turn off & reheat just before serving.

If using a pressure cooker, you do things a little differently. After the meat is browned, add in the water, deglaze the bottom of the pot and cook under pressure until the meat falls off the bones. Remove the ribs & let cool. While cooling, add the rest of the ingredients to the liquid in the pot. Strip the meat from the bones & fat, adding back to the pot. Cook until the soup is done. Adjust seasonings to taste & serve hot. Notes: If you’re out of thyme, try Herbes du Province or marjoram or oregano. This makes a very thick & hearty soup. It can be thinned by adding additional water.