Today’s soup? One of my all time favorites, beef and barley. We started with a fresh, homemade broth that Kathy made from the bones of two chickens we had last week. (We did have to add some boxed broth as well to get as much as we needed.)
We simmered for four hours with some short ribs, dried thyme, and bay leaves.
When the simmering finished we stripped the meat from the bones, added some cooked barley, and shallots and mushrooms we’d sauteed and then finished with Sherry. The end result… delicious!