Mother's Mushroom Barley Soup
Whenever my mother would prepare her healthy mushroom barely soup,
she would win people's hearts and warm their winter-chilled bones.
Her specialty was the anticipated centerpiece of her "soup parties". It also was my husband's favorite birthday gift that she would pack with dry ice and ship FedEx to our home when we lived in New Jersey and California.
I trust you will enjoy "Sylvia's Soup" as much as our family does!
2 Lbs. of brisket or stir fry meat
Wash meat and place in soup pot. Bring meat to a slow boil. Remove meat and wash pot to remove scum. Return meat to pot and add the following:
2 Marrow bones or 4 beef shank bones
4 Cups of mushroms - a variety of types creates more flavor
1 Lg. onion
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 Lg. handful of fresh parsley (remove before serving)
1/2 Sweet potato
1 Clove garlic (with toothpick to remove later) or 1/4 tsp. garlic powder
11/2 Cup barley (rinsed)
Fill pot with water to cover the vegetables and meat. Cook slowly over low heart 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 over night for the best taste and warm before serving.
"Mmm... mmm... good!"