Sunday, November 11, 2012

Soup in a Hurry

Well, the soup isn't really in a hurry, but I am.  I threw together a batch of beef and barley soup this afternoon, but I have to leave for work before the pressure canner will be done, so I will be instructing my husband in what to do before I leave.

When I make beef and barley soup, I generally start with a slow-cooker "osso buco" - beef shin slices browned and cooked in a slow-cooker with tomato sauce, bay leaves, salt and pepper, and sautéed carrots, celery and onion.  This one also had leeks.  Once we have dinner, the bones and whatever meat is left is saved with all the liquid and this serves as the base for the soup.  To that I add more sautéed onions, celery and carrots, along with garlic, 2 quarts of stock (chicken this time, since I had some in the freezer from the last time I made stock a week or so ago), a cup of red wine, about a cup of pearled barley, some worcestershire sauce, parsley, salt and pepper.  This simmers for about an hour and a half.

After taking some out so I have dinner at work for tonight, I put 5 pints in the pressure canner and the rest will get eaten by the family either tonight or tomorrow.  This one is popular, and it goes fast.


9 comments:

  1. 1 minute until I have to do things. This is very stressful.

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    1. Pressure equilibrium achieved. Regulator successfully disengaged.

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    2. Reactor vessel has been opened. Situation normal. Standing down.

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  2. Thank you for managing the canner for me!

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  3. I love to throw a soup or stew in the crock pot. Makes my day so much easier.

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    1. Yup. Especially on those days when I get home and have to have dinner made in 5 minutes, or if I'm not going to be home for dinner and I don't want my husband to have to scramble either.

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  4. Just discovered your blog...I think I'll be spending the evening here. :) Quick question regarding the pearl barley...do you find it gets mushy when cooked, then canned? Have you ever added it dry to your jars, just before canning? I've got a huge batch of chicken vegetable soup to can, and want to add barley, but I'm not sure if it's best to add it cooked or not.

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    1. It certainly does expand a little when the soup gets canned but it doesn't get that mushy, not like noodles or rice might. When I reheat a jar of soup I do add a little water to counter that absorption. Have never tried to add it dry (but I do cut an hour off the cooking time when I can the baked beans).

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