Name: Beef and Pearl Barley Soup
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 onions (peeled and cut into medium dice); 2 packages mushrooms (sliced); 2 carrots (coarsely grated); 5 cloves garlic (thinly sliced); a little salt; black pepper; 10 cups water (about); a little all-purpose flour; 1 cup pearl barley; 2¼ lb beef stew meat (cut into cubes); 4 marrow bones; 2 tbsp soy sauce; Tabasco; 1 cup heavy cream (in place of 1 cup of the water; not kosher in a meat dish); 1 cup pareve nondairy cream (in place of 1 cup of the water)

How I make it

Heat a little olive oil in a heavy pot and brown the onions and beef. Season with salt and pepper and fry a few minutes more.
Add the flour and about 1 cup of the water. Stir and cook over very low heat for about 40 minutes.
Add the bones, garlic, barley, mushrooms and carrots and stir for a few minutes.
Add the rest of the water, the soy sauce and Tabasco and cook for about 1 hour more. Stir now and then, since the floured meat tends to stick.
If you like, swap 1 cup of the water for 1 cup of cream (or nondairy cream) and add it 20 minutes before the end of cooking.

Beef and Pearl Barley Soup Draft

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How I make it