Russ’s “Pearly Mae” Barley Soup
I suppose just about any topic and any genre of written communication is game for a blog. That said, I decided to share a favorite soup recipe with my fans, friends, and readers. Those who know me personally know that soup making is one of my hobbies. As with any hobby, soup making requires patience, dedication, time, and effort. Unlike many other hobbies, soup making is not terribly expensive, but if you are not willing to put in the time or the work, you might as well open a can off the grocery store shelf. I share this recipe freely, while retaining the copyright, so, if you share it with others, please acknowledge my authorship.
Soups are great for fall and winter. Some soups are meant to be served as part of a multi-course dinner. Others are meant to be a meal in their own right. My “Pearly Mae” Barley Soup is a hearty soup that stands alone as a meal. The key ingredient is pearled barley, which always makes me think of a certain twentieth century vocalist (hence the name). The first thing you need in order to do this soup right is a music delivery system (preferably a turntable, but I suppose your smartphone will suffice) and a healthy collection of mid-century jazz (preferably on LP). If you are not using LPs, you’ll have to have some kind of timer or alarm clock.
This recipe will fill twelve large bowls of soup. With the effort that goes into a soup like this, it doesn’t make sense to make a small amount. Most soups hold up in the freezer for long periods of time, so I like to make enough to get several meals and still have some left over to freeze in small containers. I also think that soups come out better in large quantities – ten quarts is more forgiving than two if you use a little too much salt.
Let’s get started:
Things You Will Need in the Kitchen:
1. A large soup pot with a lid that fits securely, preferably 16-20 quart
2. A large skillet with a lid, preferably seasoned cast iron
3. A cutting board
4. A sturdy sharp knife
5. A large spoon, preferably wooden
Ingredients (Note that some quantities are given in approximate amounts. Feel free to adjust as needed):
1. Pearled barley, 1 cup
2. Fresh beef bone, preferably a femur cut into 2-3” lengths
3. Stew meat, 2-3 lbs. Use either sirloin or top round, trimmed and cut into small squares. Make sure the meat is lean and free of gristle and excessive fat.
4. Spanish onions, about 8 small to medium onions, peeled and sliced thin into half-round slivers
5. Butter, about half a stick
6. Olive oil, about ¼ cup
7. Celery, two stalks, washed and diced into bite size chunks
8. Carrots, about 2 lbs., washed and diced into bite size chunks
9. Kosher salt, about 2 tblsp altogether
10. Fresh ground black pepper, about 2 tsp
11. Dry mustard, about 2 tsp
12. Thyme, about 1 tsp
13. Dry sage, about 2 tblsp
14. Rosemary, about 1 tsp
15. Bay leaf, about 3-5 leaves
Instructions:
1. Make the broth. A good rich broth is the key to any successful soup. Do not use bouillon cubes. If you must, buy the quarts of premade beef broth, but prepare to be disappointed. A good broth requires time and patience, but not a lot of work. To make a proper broth, put about 3 quarts of water in your soup pot with the beef bone (use enough water to make sure the bones are completely covered), add the bay leaves and a liberal amount of salt. Turn on high heat and bring to a rolling boil. Keep the bones moving with your spoon until the water begins to boil to avoid scorching. Reduce heat and allow to simmer vigorously for a minimum of 5 hours. The longer it can simmer, the richer your broth will be. If you can do it a day ahead and store the broth safely, even better. You will have to add water periodically to keep the water level consistent. If you are listening to LPs, add about 2-4 cups of water between each record (about 40-60 minutes).
2. While the broth is making you can sauté the meat and onions. Place butter and olive oil in the skillet and turn heat on low until the butter is melted. Add onions and salt and raise heat to high or medium high. Stir constantly with a wooden spoon until onions are clear. Add half of all remaining spices, holding the remainder for later use. Add the meat chunks and keep stirring until the meat is browned on all sides. Add about a half cup of water, reduce heat to a slow simmer, and cover. Let simmer for about two LPs (about two hours), stirring periodically. When the meat is fork tender you can turn off the heat. If your broth is still cooking, set aside and hold.
3. While the broth simmers in the pot and the meat simmers in the skillet you can prepare the carrots and celery. After they have been washed and diced, set them aside in a large bowl.
4. Assemble the soup. When you are certain that the broth is ready (the bones will be clean and white and the marrow will be spent), remove and discard the bones and bay leaves. Add the meat and onions, including all contents from the skillet. Bring to a soft boil for about one side of an LP (about twenty minutes). Add the carrots, celery, and remainder of seasonings. Bring to a soft boil and simmer on low for about one more LP (about an hour). Add the barley and simmer on low for about one and an half LPs (about ninety minutes). Continue adding water as needed and desired for a "soupy" consistency.
5. When the barley is tender, remove from heat and serve immediately. A warm baguette makes a nice complement to the soup, but your favorite crackers will do nicely as well.
Please let me know if this recipe made you want to belt a chorus of Hello Dolly!
https://www.bluewatertales.com
Soups are great for fall and winter. Some soups are meant to be served as part of a multi-course dinner. Others are meant to be a meal in their own right. My “Pearly Mae” Barley Soup is a hearty soup that stands alone as a meal. The key ingredient is pearled barley, which always makes me think of a certain twentieth century vocalist (hence the name). The first thing you need in order to do this soup right is a music delivery system (preferably a turntable, but I suppose your smartphone will suffice) and a healthy collection of mid-century jazz (preferably on LP). If you are not using LPs, you’ll have to have some kind of timer or alarm clock.
This recipe will fill twelve large bowls of soup. With the effort that goes into a soup like this, it doesn’t make sense to make a small amount. Most soups hold up in the freezer for long periods of time, so I like to make enough to get several meals and still have some left over to freeze in small containers. I also think that soups come out better in large quantities – ten quarts is more forgiving than two if you use a little too much salt.
Let’s get started:
Things You Will Need in the Kitchen:
1. A large soup pot with a lid that fits securely, preferably 16-20 quart
2. A large skillet with a lid, preferably seasoned cast iron
3. A cutting board
4. A sturdy sharp knife
5. A large spoon, preferably wooden
Ingredients (Note that some quantities are given in approximate amounts. Feel free to adjust as needed):
1. Pearled barley, 1 cup
2. Fresh beef bone, preferably a femur cut into 2-3” lengths
3. Stew meat, 2-3 lbs. Use either sirloin or top round, trimmed and cut into small squares. Make sure the meat is lean and free of gristle and excessive fat.
4. Spanish onions, about 8 small to medium onions, peeled and sliced thin into half-round slivers
5. Butter, about half a stick
6. Olive oil, about ¼ cup
7. Celery, two stalks, washed and diced into bite size chunks
8. Carrots, about 2 lbs., washed and diced into bite size chunks
9. Kosher salt, about 2 tblsp altogether
10. Fresh ground black pepper, about 2 tsp
11. Dry mustard, about 2 tsp
12. Thyme, about 1 tsp
13. Dry sage, about 2 tblsp
14. Rosemary, about 1 tsp
15. Bay leaf, about 3-5 leaves
Instructions:
1. Make the broth. A good rich broth is the key to any successful soup. Do not use bouillon cubes. If you must, buy the quarts of premade beef broth, but prepare to be disappointed. A good broth requires time and patience, but not a lot of work. To make a proper broth, put about 3 quarts of water in your soup pot with the beef bone (use enough water to make sure the bones are completely covered), add the bay leaves and a liberal amount of salt. Turn on high heat and bring to a rolling boil. Keep the bones moving with your spoon until the water begins to boil to avoid scorching. Reduce heat and allow to simmer vigorously for a minimum of 5 hours. The longer it can simmer, the richer your broth will be. If you can do it a day ahead and store the broth safely, even better. You will have to add water periodically to keep the water level consistent. If you are listening to LPs, add about 2-4 cups of water between each record (about 40-60 minutes).
2. While the broth is making you can sauté the meat and onions. Place butter and olive oil in the skillet and turn heat on low until the butter is melted. Add onions and salt and raise heat to high or medium high. Stir constantly with a wooden spoon until onions are clear. Add half of all remaining spices, holding the remainder for later use. Add the meat chunks and keep stirring until the meat is browned on all sides. Add about a half cup of water, reduce heat to a slow simmer, and cover. Let simmer for about two LPs (about two hours), stirring periodically. When the meat is fork tender you can turn off the heat. If your broth is still cooking, set aside and hold.
3. While the broth simmers in the pot and the meat simmers in the skillet you can prepare the carrots and celery. After they have been washed and diced, set them aside in a large bowl.
4. Assemble the soup. When you are certain that the broth is ready (the bones will be clean and white and the marrow will be spent), remove and discard the bones and bay leaves. Add the meat and onions, including all contents from the skillet. Bring to a soft boil for about one side of an LP (about twenty minutes). Add the carrots, celery, and remainder of seasonings. Bring to a soft boil and simmer on low for about one more LP (about an hour). Add the barley and simmer on low for about one and an half LPs (about ninety minutes). Continue adding water as needed and desired for a "soupy" consistency.
5. When the barley is tender, remove from heat and serve immediately. A warm baguette makes a nice complement to the soup, but your favorite crackers will do nicely as well.
Please let me know if this recipe made you want to belt a chorus of Hello Dolly!
https://www.bluewatertales.com
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