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This soup is as hearty as it gets! My mother-in-law serves this every Hoshana Rabbah and there literally isn’t a barley left in sight—that’s how good it is. Thanks, Ma!
1 onion, diced
8 cloves garlic, minced or 8 cubes Gefen Frozen Garlic
1/4 cup oil, such as Gefen Canola Oil
1 and 1/2 teaspoons dried parsley
1 tablespoon dried dill
4 carrots, diced, divided
2 parsnips, peeled and diced
2 zucchini, unpeeled, diced
3 stalks celery, diced
1 and 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons beef soup mix dissolved in a small amount of hot water
17 cups water
2 pieces bone-in flanken
2 marrow bones (optional but recommended)
1 cup Gefen Barley
In a large soup pot, sauté onion and garlic in oil until fragrant. Add all other ingredients besides flanken, marrow bones, barley and half the carrots.
Bring to a boil, then lower the flame and cook for one hour. Blend the soup until pureed.
Add the flanken, marrow bones, barley and remaining two carrots. Cover and cook on low flame for three additional hours.
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does this freeze well?
can I make this in a crock pot (after the saute step)? if so, how long would you cook and on what setting? thanks so much