Beefy Mushroom Barley Soup

2 large portabello mushroom caps, thinly sliced

2 lbs white mushrooms, stems removed and cleaned and sliced

1 lb beef cubed

1 onion dices

1 leek diced

2 stalks celery dices

1/4 cup sherry

3 tbs olive oil

1/4 cup butter

2 tsp thyme

1 tbs ground nutmeg

8 Cups beef broth

1/3 cup pearl barley

salt and pepper

Heat olive oil in a large pot - generously season beef with salt and pepper - add to pot and brown on all sides - remove from pot - add butter and add onions, leeks and celery and cook until softened -add mushrooms - stir well to coat - lower heat and cover and cook for 5 minutes - stir - cover for another 5 minutes - remove lid and stir well - allow most of the moisture to cook out - add sherry and cook until sherry is absorbed - add thyme and nutmeg - add beef broth= bring to a boil and then lower to a simmer for 1//2 hour- add barley and continue cooking covered for about 34 minutes or until barley is cooked through

Oma Corrie's Dutch Pea Soup

2 bags green split peas
2 large onions diced
1 bunch leeks sliced(2 large or 3 small)
1 bag baby carrots
i bunch celery chopped
1 ham hock
1 ham steak diced
1 kielbasa

Put split peas in a pot with 10 cups of water - add ham hock and vegtables and bring to a boil - skim and lower flame to a simmer - simmer for about 2 hours or until split peas are soft.

Using an emulsion blender puree until smooth - or you can use a blender.

Add diced hame steak and thinly sliced kielbasa and summer for about another 1/2 hour stirring frequently - season with salt and pepper to taste and enjoy.