3-in-1 Soup (Mushroom-Barley Soup with Flanken)

By • January 4, 2011 • 1 Comments



Author Notes: This was a family favorite while I was growing up. Either my sister or I gave this soup its name, because 1) it's soup that 2) is also a dinner that 3)makes it own side-dish. It is MUCH better the second day, when the soup thickens up and you can peel off the excess layer of fat that solidifies on top.ohyoucook

Serves 6

  • 1 teaspoon canola oil
  • 6 pieces flanken (short ribs)
  • 8 cups water
  • 1 6 oz. cellophane "tube" Lima Bean and Barley Soup Mix
  • 2 medium potatoes, peeled and quartered
  • salt to taste, if necessary
  1. In a large pot, heat oil over medium-high heat. When hot, add flanken and brown on all sides (about 2-3 minutes per side). You can omit this step, but the searing adds flavor.
  2. Carefully add water and the contents of the tube of Lima Bean and Barley Soup mix (reserve small seasoning packet). Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally.
  3. Add contents of small packet from soup mix along with potatoes. Continue to simmer for another 10 minutes.
  4. Remove from heat. If you are not serving immediately, let stand for 1 hour to cool down, then refrigerate for 8 hours or overnight.
  5. The next day, peel off and discard layer of fat. Reheat over medium heat, almost to a boil. Then remove flanken and potatoes to a covered dish; set aside and keep warm.
  6. Taste and add salt, if necessary. Ladle soup into bowls and serve. Serve flanken and potatoes as the entree.
Jump to Comments (1)

Tags: Entrees, short ribs, Soups

Comments (1) Questions (0)

Default-small
Default-small
Default-small

8 months ago sue_ann_canvasser

I make this too. The only difference is I use 2 packages of the cellophane minestrone soups. ( manischewitz). Great