Ivanka posted 01-21-99
Beef-Wild Mushroom Barley Soup
(serves about 8)
1/2 c. dried wild mushrooms (like porcini,etc. but mix of different kinds is better)
1 beef soup bone (one with a little marrow and some meat around it)
1 medium leek (or 1 med. onion)
1 large carrot, peeled and diced finely
2 stalks celery, diced finely
1 1/2 c. pearl barley
salt and pepper to taste
Oil for sauteing the veggies
about 8 c. water
fresh chopped parsley (optional)
In a bowl, soften the mushrooms by pouring boiling water over them and let soak for about 10 minutes. Drain the
mushrooms but save the liquid. Strain it through a cheese cloth to get rid of any dirt or sand. Set aside.
In a skillet, brown the soup bone on both sides in a tiny bit of oil. Drain on a paper towel and set aside.
Cut off the dark green parts of the leek (use in making chicken or vegetable broth or discard) and use only white
and light green parts. Slice the leek in half lengthwise and wash very carefully in between the leaves. Dry with paper
towel. Chop the leek finely. (You can substitute onion for the leek.)
Put a bit of oil in a skillet (use the one in which you browned the bone), add the diced veggies and saute on
medium heat until the vegetables are fragrant and the leeks are translucent, about 10 minutes.
Now you are ready to put everything in the slow cooker. Add the pearl barley and the seasonings. Pour 8 cups
or so of water (including the saved mushroom soaking liquid) over everything, cover, set on high, and cook until the meat is just falling off the bone, about 4 hours.
Discard the bone. Dice the meat and put it back in the soup. Adjust seasoning if needed.