Made recently from leftover crockpot boneless blade pot roast and
dried shiitake mushrooms.

I soaked the barley in lightly salted water overnight and then
boiled it for 45 minutes.

I soaked the mushrooms overnight in a small sauce pan of water with
the mushrooms weighed down by a heavy bread and butter plate to keep
them completely submerged, then boiled them for half an hour. After
they cooled off a bit I drained and chopped the mushrooms while
saving the mushrooms broth.

I used the congealed beef fat from the cold crockpot broth to fry
chopped garlic, onions, celery and leek leaves along with the
mushrooms in my 6 quart stock pot. Then added the crockpot beef
broth (it had previously been seasoned with Montreal steak spice and
Wooster sauce), the mushroom broth, a little soy sauce and some red
wine which I brought to the boil. After simmering for five minutes
in went the shredded leftover pot roast, cooked barley, pepper, and
fresh thyme, rosemary and parsley. In another 5 minutes it was
ready.

The combination of ingredients and seasonings was most excellent.
I'm going to Meal Master this so I don't forget what I did.

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5