This is a dish inspired by my great grandmother Grandma Myers, as my mother has vivid memories of grandma making her chunky barley meat soup. When I was growing up, any chunky soup was called “grandma’s soup.”
3 tablespoons oil
1 onion, chopped
2 celery stalks, sliced
1 carrot, cubed
1 cup cubed butternut squash
3 garlic cloves, crushed
1 pound flanken on the bone
1 box mushrooms, sliced
2½ teaspoons salt
1 bay leaf
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon dried basil
1 cup barley
6-8 cups chicken stock or water
- In a large soup pot, heat oil. Add onion, celery, carrots, garlic, and squash, and saute for about 10 minutes, until onion is translucent. Add meat and brown on both sides.
- Add mushrooms and continue to sauté until cooked through.
- Add salt, bay leaf, pepper, oregano, basil, and barley. Mix until spices are fragrant.
- Add stock or water and bring to a boil. Lower heat and let simmer for 3 hours.
Yield: 8 servings
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