Flanken Mushroom Barley Soup

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Adapted from a recipe by Chef David Cooper, Chefs’ Confidential Cookbook

Ingredients:

1 pound flanken
Salt, pepper
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

Directions:

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.

Note:

Yield: 8 Servings
Meat/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

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