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.