Broth & Barley Soup

Broth & Barley Soup

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 ready-made, frozen broth concentrate, then simply skip down.

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
  • 4 lbs of organic chicken bones – 1 pack backs + necks OR 1 stew hen (If using a stew hen, skip roasting altogether, proceed to cover with water)

Directions

  1. Preheat the oven to 425 degrees
  2. Place backs & necks on large baking sheet or in roasting pan with the vegetables
  3. Roast for 25-35 minutes or until backs are browned all over
  4. Cover with cold water in a large, narrow stock pot or Instant Pot
  5. If using the Instant Pot, add vegetables, set for high pressure and 2.5 hours, then strain & cool
  6. On the stove top, bring slowly to a boil, reduce heat at once and simmer uncovered about 30 minutes, skimming often then vegetables
  7. Simmer partly covered for 3-4 hour skimming often and adding water as needed to cover
  8. Strain and cool uncovered, then refrigerate covered.
  9. Remove the fat when ready to use

Beef or Lamb Stock

Ingredients

  • 5 lbs of organic beef or lamb 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

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