JEFF'S BEEFY MUSHROOM SOUP

 Categories: Jeff's, Soups, Crockpot

      Yield: 8 servings

 

-------------------------COOK OVERNIGHT IN CROCKPOT----------------
      2 lb Beef shortribs
     49 oz Chicken broth
      4 oz Dry sherry

--------------------------------SAUTE IN PAN-----------------------
      1 ea Onion, diced
      3 ea Garlic cloves, minced
      6 ea Celery ribs, sliced
      4 tb Olive oil

------------------------ADD ONE HOUR BEFORE SERVING----------------
    1/2 ts Thyme, dried
      1 ea Juice of Lemon
      1 lb Fresh mushrooms, sliced
    1/4 c  Pearl barley
           Salt and pepper to taste
---------------------------------SERVE WITH------------------------
      1 x  Ground chipolte

  1. The night before, put chicken broth, ribs and sherry in a large
  crockpot on low.
  
  2. In the morning skim fat off top of broth, then cut meat off of
  bones and discard any cartilage from meat, return bones and meat to
  pot.
  
  3. Saute onions and celery until soft. Add garlic to pan and saute
  another 5 min. Add to crockpot. Simmer 1 to 2 hours on low.
  
  4. Add mushrooms, thyme, lemon juice and barley, cook until barley
  is soft.
  
  5. Serve with a pinch of ground dried chipolte on the bottom of the
  bowl.