Soup de Jour ~ Beef Barley

Making a pot of soup isn't an exact science. I usually assess what I have on hand and let the ingredients dictate what will be on the day's menu. Our weather has been typical for November: cold, windy and wet, so I wanted a good, hearty stick-to-the-ribs pot of soup that would fill the house with the wonderful aroma of simmering meat and vegetables and be hearty enough so some bread and a light dessert would make a complete meal. I had a good supply of veggies left from the last day of the farmers market, pearl barley in the pantry and some slices of beef shank in the freezer. So I was all set.

The secret to a good soup is a good stock so that's where I began. Beef shank is the perfect choice for soup because the meat and bones have so much flavor. Start by seasoning the meat (2-3 pounds) and browning it well in a large Dutch oven. Add chopped onion, celery (especially the celery tops if you have them) and several carrots, along with a bay leaf, salt and a few peppercorns and water to cover, about 10 to 12 cups. Simmer until the meat is very tender, 2-3 hours. Remove meat from the stock and strain the liquid. Discard vegetables. Refrigerate until the fat has solidified on top of the stock so that it can be removed.

Add several tablespoon of olive oil to the empty pot (I like to also add a half stick of butter for extra flavor) and saute chopped carrots, celery, parsnips, rutabagas, potatoes and onion (however much of each you prefer, or additional veggies, whatever you like) for 15-20 minutes until they begin to soften. Use lots of vegetables because this soup freezes well and it's so nice to have a container or two set aside for those busy days that always accompany the holidays. Return the reserved stock to the pot and simmer with the vegetables for about an hour. Add barley (I used 1/2 cup) and simmer for another hour. Chop reserved meat into bite sized pieces and add to soup along with 1/2 cup chopped parsley. If you want a bit more liquid you can add some prepared beef broth or water. Adjust seasonings and serve with crusty french bread.

There really is no recipe for this kind of soup. It's an "add what you like" and "taste as you go" approach that always turns out great because you started with a rich, delicious stock. You can simmer the stock pot all day if you prefer or make it ahead to save time on the day you wish to serve the soup. I wish I could share a little taste with you and I know you would agree that the time it takes to prepare this wonderful soup is oh, so worth it.