We followed this recipe: https://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe-2041687 Our modifications: first, we used 1 lb each oxtail and boneless beef roast. Second, we added 8 oz cremini mushrooms (cut into bite-sized pieces – halved, then each half cut into 3-4 pieces) to the carrot and celery mixture. Following the instructions, we cooked the barley separately, then we drained it and added it to the soup. (Sept. 2018)
Cooking Adventures 