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Broth + Barley = A simple equation with loads of yummy possibilities

Broth + Barley = A simple equation with loads of yummy possibilities

This barley soup has become one of our “go-to” soups this winter. Of all the options, our favorite is to make it with lamb bones because of the mellow, almost sweet flavor they add.

Abby makes it in the Instant Pot, and the first step is to cook the bones on the soup setting (high pressure 2.5 hours), then cool in the fridge and pick the meat. Next, she puts the meat, broth, onions, carrots and barley back in and cooks for 1 hour. If you like to keep it simple and have an Instant Pot then these two steps should get you through! If you need more information, read on for more complete instructions.

We’ve tried to cover two aspects of this recipe in one post- first the making of the stock and then, the soup. If you’d prefer to simply use Apple Creek’s readymade, frozen broth concentrate then simply skip down to the recipe.

The secret to a delicious soup is in the stock. Begin by selecting your base. We’ll provide instructions for making beef, chicken or lamb stock.

Chicken Stock

Ingredients

  • 1 unpeeled onion, coarsely chopped
  • 1 carrot coarsely chopped
  • 1 celery rib or slice of celeriac, coarsely chopped
  • 8 black or white peppercorns
  • 1 sprig each of parsley and thyme
  • 2 bay leaves
  • 2 whole cloves

Directions

  • 4 lbs of bones (1 pack backs + necks OR 1 stew hen*)
    *If using a stew hen, skip roasting altogether, proceed to cover with water
  • Preheat the oven to 425 degrees
  • Place backs & necks on large baking sheet or in roasting pan with the vegetables
  • Roast for 25-35 minutes or until backs are browned all over
  • Cover with cold water in a large, narrow stock pot or Instant Pot
  • If using the Instant Pot, add vegetables, set for high pressure and 2.5 hours, then strain & cool
  • On the stovetop, bring slowly to a boil, reduce heat at once and simmer uncovered about 30 minutes, skimming often then vegetables
  • Simmer partly covered for 3-4 hour skimming often and adding water as needed to cover
  • Strain and cool uncovered then refrigerate covered.
  • Remove the fat when ready to use

Beef or Lamb Stock

Ingredients

  • 5 lbs of bones (a mix of rib, marrow & joint bones works best)
  • 2 medium unpeeled onions, quartered
  • 2 carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 leeks split lengthwise and cut into 2-inch pieces (For beef stock only, omit in the lamb stock)
  • 1 whole clove
  • 1 sprig each of parsley and thyme
  • 2 bay leaves

Directions

  • Preheat the oven to 425 degrees
  • Place bones on large baking sheet or in roasting pan with the vegetables
  • Roast for 25-35 minutes or until meat on the bones is browned
  • Cover with cold water in a large, narrow stock pot or Instant Pot
  • If using the Instant Pot, add vegetables, set for high pressure and 2.5 hours, then strain & cool
  • On the stovetop, bring slowly to a boil, reduce heat at once and simmer uncovered about 30 minutes, skimming often, then add the vegetables
  • Simmer uncovered for 6-8 hours, skimming frequently and adding water as needed to cover. Strain and cool uncovered then refrigerate covered.
  • Remove the fat when ready to use.

Chicken Barley Soup

Ingredients & Directions

  • ½ – 1lb chicken (can be picked from a stew hen or chicken backs)
  • If uncooked, proceed to Beef Barley Soup directions and cook the chicken as described
  • If cooked, proceed to the Mushroom Barley Soup recipe below

Beef Barley Soup

Ingredients

  • 1lb of beef soup bone or stew meat
  • 1 tbsp butter or vegetable oil

Directions

  • Heat the oil in a soup pot or Dutch oven over medium-high heat
  • Add the beef to the pot, in batches if necessary to avoid crowding
  • Brown the beef on all sides
  • Remove and set aside, proceed to Mushroom Barley Soup recipe

Mushroom Barley Soup

Ingredients

  • 3 ½ tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 ½ lb mushrooms, sliced and tough stems removed
  • ½ cup chopped shallots
  • 3 tbsp dry sherry or Madeira
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 2 medium garlic cloves, finely minced
  • 2 medium carrots, cut into ¼ inch coins
  • 4 ½ cups broth (2 containers Apple Creek Farm broth + 1 container water)
  • 1 cup pearl barley*
  • ½ to 1 tsp salt
  • ½ tsp black pepper
  • Parsley or whole thyme leaves (for garnish)

Directions

  • Blend the butter and the olive oil in a soup pot over medium heat
  • Add the onions and cook until soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits
  • Add the carrots and garlic and sweat 5 minutes, stirring occasionally.
  • Add the mushrooms and stir until the mushrooms are wilted about 5 minutes
  • Add the sherry & thyme
  • Reduce the heat to low and cook, stirring and scraping the brown bits from the bottom of the pot, for 5 minutes
  • Stir in the broth, barley, salt & pepper along with the beef or chicken (if desired)
  • Bring to a boil, reduce heat, cover and simmer until the barley is tender, about 1 hour
  • Serve garnished with chopped parsley or whole thyme leaves
    *Soak the barley for at least 7 hours the day prior to ensure digestibility and reduce cooking time.

 

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