Mom’s Beef and Barley Soup

Mom made fantastic soups of all kinds.  If you showed up at lunchtime in the winter there was almost always a pot of soup on the stove. It was just part of her routine.  Even now I can smell this soup. Yum. And Tears.

But the humor is in the directions:

Mom says, cook the barley separately. Cook about 1/3 cup of barley in 1 quart of water with salt.

For the soup – short ribs, onion, carrots, a little tomatoes, water and celery.

For the uninitiated:

brown the meat

add the coarsely diced vegetables and saute briefly

add about a cup of tomatoes, such as tomato sauce, and water to barely cover all. Simmer.  Short ribs take a while, probably 2 hours.  Stir in the cooked barley at the end.

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