MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Beef & Barley Soup
 Categories: Beef, Vegetables, Grains, Mushrooms
      Yield: 6 Servings
 
      2 lb Boneless chuck;
           - in 1" pieces -OR-
      2 lb Bone-in beef short ribs;
           - up to 3 lb
      1 qt Chicken stock
      3 md Carrots; sliced 1/2"
      1 lg Yellow onion; chopped
    1/2 c  Pearl barley
      2    Fresh thyme sprigs -OR-
      2    Dried bay leaves
    1/2 oz Dried porcini; crushed or
           - chopped into small pieces
           Salt & black pepper
      2 ts Apple cider, white wine
           - vinegar or lemon juice;
           - more as needed
 
  In a 5 to 8 qt slow cooker, add the beef, stock, carrots, onion,
  barley, thyme, porcini, 2 ts salt, 1 ts black pepper, and 2 cups
  water. Stir to combine, cover and cook on low until the meat shreds
  when pulled with two forks, 6 to 8 hours.
  
  If your soup has fat on the surface, skim it with a spoon. (The
  amount will vary, depending on your cut of meat.) Remove and
  discard the thyme. If using chuck, shred the meat using two forks
  right in the pot; if using short ribs, transfer to a cutting board
  and pull the meat away from the bones. Remove any excess fat and
  cartilage, then chop and shred the meat and return it to the slow
  cooker. Stir in the vinegar. If the flavors taste muted, add salt
  and vinegar. If it's too mild, add more black pepper.
  
  Tip: Bone-in short ribs can be pricy but will create a richer broth
  than chuck. While 2 lb of short ribs will still create a very
  savory broth, it will result in less meat in bowls.
  
  Recipe by Ali Slagle
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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