This chill definitely has
sent me into the kitchen as early as possible to start a daily simmer, stew or
braise – warming the house, and eventually helping thaw the deep set chill in
our bones. My dear husband has the sexiest job in spring and autumn but come
the extreme of certain seasons 8 plus hours a day on horseback leaves its
marks. So, in an effort to make the day’s finish melt away I am delivering most
dinners in a bowl with a spoon. These long cooking pots of relief are a perfect
place to utilize my summer stores. Tarragon and loveage salts, frozen tomatoes,
sun-dried peppers are being called upon to add further dimension to the season
of comfort foods.
Beef Mushroom Barley Soup - yields 6 to 8 servings
2-tablespoons butter
1 large leek - white portion only,
washed and diced
1-large onion
3 celery stalks - chopped
4 clove garlic – diced
1/2-pund boneless beef short rib
1-/2 pounds mushrooms - such as
cremini, chantrelles, or morel, roughly chopped
1 oz dried porcini mushrooms -
roughly crushed
1-tablespoon thyme - leaves only,
roughly chopped
2-tablespoons dill – roughly
chopped
3/4-cup pearl barley
5-1/2 cups chicken or vegetable
stock
Salt and freshly ground pepper to
taste
In a six-quart pot melt the
butter over a medium flame and add the leek and onion. Cook for a few minutes
stirring constantly until they lose their raw look and become translucent. Add
in the celery, garlic, short ribs, mushrooms, dried porcini, thyme and dill
cooking for a few minutes longer. Mix in the barley and, pour over the stock
and bring the soup to a boil. Season the
soup with salt and pepper. Bring the soup to a boil, and then reduce to a
simmer. Cook the soup for an hour to 2 hours with a lid slightly askew.
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