Beef, Leek & Barley Soup

• beef short ribs, meaty (cut or not)↗2
• pearl barley↗1⁄2 cup
• garlic cloves, minced↗3
• onions, chopped↗2
• big leeks, cut lengthwise (use both white and green parts)↗3
• chopped mushrooms (optional)2 cups

  optional

• filtered water or 8 cups beef stock↗8 cups
• black pepper↗

Step-by-step instructions

1. 1

   Trim the short ribs to get any surface fat and place on bottom of soup pot.

2. 2

   Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.

3. 3

   Pour in the filtered water. Let simmer on the back of stove for a minimum of three hours.

4. 4

   At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.