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I have by far the very best mother in law in the world. Never has interfered, always has had a wonderful sense of humor, was – and is – so supportive of me and my family, and has been a fantastic grandmother to my daughter. Martha is a gem, loves to eat, cooks certain things to perfection, like standing rib roast and the favorite family soup, Beef Broth and Barley.

When she first told me about it, I couldn’t believe that anything could be so simple and so delicious and filling, and that especially my husband, Big Daddy, would be so enamored of it. Without question, it’s his favorite soup, one I’ve prepared for him and some of the “buds” over the years, and one that brings so many memories to the table.

I love to pair Beef Broth and Barley with another Martha recipe, her Broccoli Cornbread. Literally, I found this handwritten recipe on the kitchen wall at the family hunting camp, promptly took it down, brought it home and LAMINATED it for posterity. I love how the two go together, the warm smooth barley that just goes down the throat with “aahhh!!” The meat is tender; the onions are so clear and floating all around the juice, which is really supposed to be called broth now; and the little bites of celery. Big Daddy likes to add a few shakes of Worcestershire sauce to his soup before eating, I like it just from the pot.

Oh, I forgot, if you like a little bit richer and thicker soup, when you’re cooking your barley, don’t rinse it first. Just boil away until tender, then drain and add to the soup. The starch from the barley just thickens the soup, and makes it even richer. I can’t decide which way I like it better.

Now some family members have gotten really involved with this recipe, they get very picky and uppity about the cuts of meat they use. I go for broke, I am the fan of the lowly and readily available stew meat, always there, always appreciative of be appreciated, and I just love how it is already lean, bright red and fresh, and eager to get into that olive oil. You don’t need any other seasoning besides salt and pepper, how simple, how wonderful, how oh, so easy!

Make the Broccoli Cornbread, use real butter, and if you want a real treat, drizzle some real deal maple syrup over it when it’s plated. I love how the sweet plays against the savory, and by the way, I use fresh raw broccoli, just gives it such a crunch factor. You can use your best china if you’re cooking at home, or paper plates and bowls do just great at the hunting camp where these two wonderful dishes originated.

From my mother in law, Martha, and me, now that it’s cold outside, stay warm and full… enjoy!

Recipes:

Beef Broth & Barley Soup
Crawfish Corn Chowder
Broccoli Cornbread
Lemonette Dressing