It starts to get chilly at night at this time of the year, and there’s nothing more comforting than a hot bowl of soup (in your sukkah,) especially when it’s this filling and flavorful. Autumn awesomeness in a bowl — this soup is a full meal. Cheers!
1 pound bone-in flanken
Oil, for sautéing
1 large onion, diced
8 ounces mushrooms, canned or fresh
1⁄2 cup barley
1⁄2 cup yellow split peas
1⁄2 cup green split peas
1⁄2 cup green lentils
2 tablespoons chicken consommé (soup mix)
2 teaspoons salt
1⁄4 teaspoon pepper
1. Heat a large pot over high heat, then sear flanken for 2 minutes per side. Set aside.
2. Add oil to the pot, then sauté onion and mushrooms until soft.
3. Add barley, peas, lentils, soup mix, salt, pepper, and 8 cups of water. Bring to a boil.
4. Reduce heat to medium, return meat to pot and simmer for 1 hour, then reduce heat to low and simmer for another 2 hours, until meat is very soft. Serve hot with baguettes, if desired.
Featured in the @whiskbyami
Photo by @chayphotography
Ingredients sponsored by @gourmetglattlakewood
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