Mushroom-Barley-Onion Soup with Pork Loin Pieces
Tools you will need
- 20 quart stock pot
- 12 wide-mouth pint-sized Kerr glass jars with the gold covers
- Generous package of dried thin-sliced Shiitake mushrooms
- Box of Quaker barley
- 3 large Mayan sweet onions
- Pork loin
Slice the pork loin into ¾ inch cutlets and broil. Slice the broiled cutlets into generous bite-size pieces (the bigger the better) and remove any fat. Refrigerate for the time being.
Fill the 20 quart stock pot ⅓ with water and bring to a boil. Cold-rinse the mushrooms and throw them into the pot. Chop the three large sweet yellow onions and throw them into the pot. Boil for half an hour. Add the box of barley. Simmer for 4 hours. Add some boiling water if the stock seems too thick, but do not dilute the stock.
Add 2 tablespoons of olive oil, ¼ of a stick of butter, one tablespoon of salt and one teaspoon of pepper to the stock pot No more!
When the stock is done, line the bottom of the 12 glass jars with the precooked pieces of pork. Fill the remainder of the jars with the cooked stock no more than ¾ of the way. Finish by adding a little bit of boiling water almost to the top of the glass jar. Screw on the gold lids, wipe the jars to clean up any outside mess, and refrigerate.
The next day, when you are ready to eat, remove the gold lid, cover the glass jar with a coffee filter, microwave for 3-4 minutes, and enjoy. Please remember--the glass will be hot when the microwave is finished.