Beef, Barley and Mushroom Soup
I posted this when I made it on a yahoo group that I belong to and was told I should also put it up here on my blog. Unfortunately, because I didn’t originally intend to blog about it I didn’t take a picture of it, but the soup came out wonderful and was a nice warming meal with some crusty bread and a salad.
3 beef short ribs on the bone, trimmed of as much fat as possible
6 cups home made beef stock
1/2 cup barley
1 large onion diced
2 stalks celery sliced
4 carrots cleaned and diced
1 package dried mushrooms (I use a .5 ounce pack of porcini or mixed
blend)reconstitue in 1 cup boiling water for 1/2 hour, remove from water and
dice them, strain water and add water to beef broth
14 ounce can diced tomatoes
few grinds fresh pepper
2 bay leaves
1/4 cup fresh chopped parsley added at the end, optional,
2 tablespoons sherry, added at end optional
Brown short ribs until they are a nice dark color, I do this right in the PC.
Add the barley and the beef broth, mushrooms,diced tomato, pepper and bay leaf.
Close the PC and set for low pressure, set timer for 30 minutes. At the end of
30 minutes reduce pressure and remove the meat,remove the bones from the meat,
chop the meat and put it back into soup. Add the onion, carrots and celery and
close cover. Set cooker to high pressure and set timer for 5 minutes. When timer
goes off, reduce pressure and remove cover from cooker, add fresh parsley and
sherry if using and remove bay leaf. Taste for seasoning and add more pepper and
some salt if needed. Serve with sour cream on the side.