3-In-1 Soup (Mushroom-Barley Soup With Flanken)

1. 1

   In a large pot, heat oil over medium-high heat. When hot, add flanken and brown on all sides (about 2-3 minutes per side). You can omit this step, but the searing adds flavor.

2. 2

   Carefully add water and the contents of the tube of Lima Bean and Barley Soup mix (reserve small seasoning packet). Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally.

3. 3

   Add contents of small packet from soup mix along with potatoes. Continue to simmer for another 10 minutes.

4. 4

   Remove from heat. If you are not serving immediately, let stand for 1 hour to cool down, then refrigerate for 8 hours or overnight.

5. 5

   The next day, peel off and discard layer of fat. Reheat over medium heat, almost to a boil. Then remove flanken and potatoes to a covered dish; set aside and keep warm.

6. 6

   Taste and add salt, if necessary. Ladle soup into bowls and serve. Serve flanken and potatoes as the entree.

No additional tips available.