Tender pieces of short rib and barley add body to a soup you can make ahead and enjoy for days. INGREDIENTS 1 1/2 oz dried porcini or shiitake mushrooms 3 cups boiling-hot beef stock plus 8 cups beef stock 1 pound Summit Creek Beef short ribs 2 1/2 teaspoons salt 1/2 teaspoon black pepper 1 large onion, chopped (2 cups) 2 carrots, cut into 1/4-inch dice 2 celery ribs, cut into 1/4-inch dice 1/2 pound fresh mushrooms, trimmed and...
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