Beef Barley Soup

Hearty and tasty soup that is a meal in itself when served with crusty Artisan bread or rolls.  Perfect for nippy fall evenings.

I make my stock in a pressure cooker, and I do recommend using one to make this.  However, you can “cheat” and use that jellied concentrated stock as it’s quite good.

For my stock, I just add about 2 cups of water, a bay leaf, a large beef shin bone, a small onion, some celery, some salt, and a couple of peppercorns to my pressure cooker and cook at high for 45 min.  I strain the stock through a cheesecloth, reserve the meat, then chill so the fat congeals and can easily be removed.