T-Bone Barley Soup


6-8 left over steak bones with meat             
6 cups of water (approx)
2 large carrots, diced                                                        
1/4 cup of barley
2 stalks of celery, sliced                                                        
1 large onion, diced
1 tbl of vegetable oil
Salt and pepper to taste

Step 1
In a medium size soup pot, put in the bones and add cold water until bones are covered by at least 2 inches. Boil
bones until meat comes off easily, about 30 to 40 minutes, skimming off any scum that comes to the top. Remove
bones and let cool. Strain broth into a large bowl making sure there are no bone slivers in the broth. When bones
are cool enough to handle, remove meat from bones, shredding the meat and discarding all of the bones.

Step 2
Place carrots, celery, and onion with some salt and pepper back in the pot with a tbl of heated vegetable oil and
cook on medium heat until slightly caramelized. Add 2 cups of warm water slowly and stir until liquid becomes
soup like.

Step 3
Add the strained broth, stir and let cook for 15 minutes on medium high heat and skim off any fat that comes to
the top. Put barley into pot and bring to a boil, then reduce heat, cover and simmer about 40 minutes or until
barley is tender. Barley will absorb some of broth, so add more warm water or stock if needed along with a little
salt and pepper. Serves 4