Mushroom Barley Soup with Short Ribs
Yield
8 servingsPrep
5 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, short ribs
|
|
| 1 | medium |
onions
diced |
|
| 2 | tablespoons |
garlic
minced |
|
| 6 | each |
celery stalks
finely sliced |
|
| 6 | cups |
chicken broth
or water |
|
| ⅔ | cup |
pearl barley
|
|
| 1 | tablespoon |
dill weed
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | pounds |
mushrooms
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, short ribs
|
|
| 1 | medium |
onions
diced |
|
| 3E+1 | ml |
garlic
minced |
|
| 6 | each |
celery stalks
finely sliced |
|
| 1.4 | l |
chicken broth
or water |
|
| 158 | ml |
pearl barley
|
|
| 15 | ml |
dill weed
dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 907.2 | g |
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.
