Adapted from a recipe by Chef David Cooper, Chefs' Confidential Cookbook
Soup is one of our favorite comfort foods and this recipe for Flanken Mushroom Barley Soup is delicious. In fact, this soup gets better each day. It is a hearty soup – just add some crispy bread or rolls,a salad and you have a complete meal.
1 pound flanken
1 tablespoon canola oil
1 pound onions, diced
10 ounces white mushrooms, sliced
10 ounces shitake mushrooms, sliced, stems removed
2 teaspoons chopped garlic
½ cup pearl barley, rinsed
3 sprigs fresh thyme leaves
1½ quarts beef or chicken broth*
1 bay leaf
3 tablespoons fresh, chopped parsley, divided
Season flanken with salt and pepper and brown both sides in heated oil; remove meat and set aside.
Sauté onions until golden. Add mushrooms and sauté about 3 minutes . Add garlic, barley, thyme and sauté 3 minutes more. Add broth and scrape bottom of pot. Add flanken back to the pot along with the bay leaf and 2 tablespoons of parsley ; bring to boil. Lower heat and simmer about 1½ hours.
Remove flanken and cut meat from bones – put small pieces of meat back into soup.
Simmer 15 more minutes- Discard bay leaf; Garnish with parsley when serving.
Yield: 8 Servings
If making this soup in advance – When reheating, adjust consistency by adding additional broth
*For recipes calling for broth, we often use Imagine Food’s no-chicken or vegetable broth
Recipes: Soup, Meat, Beef, Mushrooms, Kosher