A Hearty Healthy Soup
Sylvia’s Mushroom Barley Soup Recipe
Below is my mother’s recipe. I trust you will enjoy it, as much as our family does!
Wash brisket, cut the meat into bite-size pieces, and place in soup pot. Bring meat to a slow boil. Remove meat and wash pot to remove scum.
2 Marrow bones or 4 beef shank bones
4 Cups of mushrooms – a variety of types creates more flavor
1 Large onion cut into bite-size pieces
2 Cups of carrots, cut into bite-size pieces
2 Cups of celery stalks, including leaves, cut into bite-size pieces
1 Celery root or bottom of celery bunch (remove before serving)
1 Large handful of fresh parsley (remove before serving) or use a bunch of parsley roots
½ Sweet potato
1 Clove garlic (with toothpick to remove later) or ¼ tsp. garlic powder
1½ Cups barley (rinsed)
Fill pot with water to cover the vegetables and meat. Cook slowly over low heat for several hours. The soup will thicken the longer it cooks, and you may need to add extra water. Season with salt and pepper to your taste. Refrigerate overnight for the best taste. Skim any fat off the top of the soup and warm before serving.
Make A Thicker Soup
I have amended my mother’s recipe by combining the parsnip, parsley roots, and sweet potato, soup liquid in the blender. I blend all the vegetable and liquid and then add blended veggies back into the soup to make a thicker soup.
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