OK, I am officially sick of winter and ready for spring.  I know I am not alone on this, but this is notable because I generally love winter and prefer cold over hot.  This year, however, has been brutal.  Way too cold for way too long.  Snow, ice, wind.  Ugh.  I don't think I have ever longed for flowy skirts and sandals like I am now.

Since I can't make spring get here any sooner, I'll just keep making soup.  For poor JD's sake, I hope it warms up soon.  He doesn't really like soup, and that's all I've been in the mood to make lately.

Beef Barley Soup
adapted from Real Food Has Curves

2 tablespoons butter
1 medium onion, chopped
1 pound sliced mushrooms
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 cup dry Madeira
1 1/2 pounds stew meat, cut into small pieces
1-2 pounds meaty beef ribs
3 cups beef broth
3 cups chicken broth
1 cup barley
1 tablespoon thyme leaves
1 tablespoon minced fresh sage leaves
1 teaspoon salt
1/4 teaspoon pepper
Worcestershire sauce

Heat butter in large pot over medium heat.  Add onion and cook until translucent.  Add mushrooms, carrots, and celery.  Stir and cook for about 5 minutes, or until the mushrooms release their moisture.

Add Madeira to the pot and cook, stirring, until the liquid has been reduced and thickens to a glaze.

Add stew meat, ribs, beef and chicken broths, and barley.  Bring to a simmer.  Add thyme, sage, salt and pepper.

Reduce heat to low, cover, and cook for 3 hours.  Remove the beef ribs and scrape/cut the meat from the bones and return the meat to the pot.

Season with a few dashes of Worcestershire sauce, and add salt and pepper to taste.