Title: Beef Barley Soup [3 Hours]
Categories: Beef Soup
Yield: 8 Servings
| 1 | tb | Salad Oil |
| 4 | lb | Cross Cut Beef Shanks |
| 8 | c | Water |
| 2 | | Onions (sliced) |
| 1 | cn | Tomatoes |
| 1 | tb | Salt |
| 3/4 | ts | Fresh Ground Black Pepper |
| 3/4 | c | Barley |
| 8 | | Mushrooms (halved) |
| 1/2 | md | Bunch Broccoli ( cut in 1/2 inch pieces) |
| 3 | | Carrots (cut in bite size pieces) |
| 1/2 | ts | Thyme Leaves |
Heat oil in dutch oven and brown beef shanks. Remove meat from dutch oven
and pour off fat. Return shanks to pot; add water, tomatoes, onions, salt
and pepper. Bring to boil, reduce heat and simmer covered for one hour,
stirring occasionally. Remove meat and cut into bit-size pieces. Skim fat
from liquid; return meat to pot, add barley and bring to boil. Reduce heat
simmer covered for 40 minutes. Add broccoli, carrots, mushrooms and thyme.
Simmer covered for another 40 minutes.