Crock Pot Mushroom Barley Soup with Short Ribs

[Geri K]

Ingredients
· 5 short ribs
· 1 onion chopped
· 1 pound of mushrooms (I used a mix)
· 2 carrots chopped
· 2 stalks celery chopped
· 2 cloves of garlic
· 3/4 cup barley
· 1/2 cup of sherry
· 1 tbl flour
· 5 cups of stock
· 2 sprigs of thyme
· 2 tbl of fresh chopped parsley
· 1 tbl of fresh chopped dill
· salt and pepper to taste
· Worcestershire sauce

1. clean and dry your short ribs. sprinkle with a little salt and pepper. in a hot skillet brown short ribs on each side (takes about 2 minutes a side) and add to crock pot.
2. in same skillet with a little olive oil add chopped onions, garlic, carrots, mushrooms and celery. sauté for about 5 minutes and add barley, cook for another minute.
3. at this point, add a half a cup of sherry, let it cook down (takes about a minute).
4. add 1 tbl of flour to the veggies and mix. cook for one minute, add to crock pot.
5. cover your meat and vegetables with stock and add your chopped fresh parsley, thyme and dill. cover your crock pot and cook on high 3-6 hours, low 6-8.
6. when soup is done, remove short ribs and shred the meat. add back to crock pot. add 2 tsp Worcestershire sauce, mix and serve.

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